Baked Minty Rice with Feta and Pomegranate Relish

Ingredients for Baked Minty Rice with Feta and Pomegranate Relish

• 80g walnuts

• 110g pomegranate seeds (from about 1/2 large pomegranate)

• 110g Castelvetrano olives, pitted, coarsely chopped

• 1/2 cup olive oil

• 1/4 cup coarsely chopped fresh mint

• 1/4 cup coarsely chopped fresh parsley

• 1 tablespoon pomegranate molasses

• 1 garlic clove, crushed

• Kosher salt, freshly ground pepper

• 450g basmati rice

• 4 tablespoons unsalted butter, cut into pieces

• 3/4 teaspoons kosher salt

• 10 mint sprigs

• 230g feta, sliced 1/4" thick

• Pomegranate molasses can be found at Middle Eastern markets, some supermarkets, and online.

Place a rack in upper third of oven; preheat to 177°C. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then coarsely chop. Increase oven temperature to 232°C.

Toss walnuts, pomegranate seeds, olives, oil, mint, parsley, pomegranate molasses, and garlic in a medium bowl to combine. Season with salt and pepper.

Combine rice, butter, and salt in a 13x9" baking dish, then pour in a scant 3 1/2 cups water; top with mint sprigs. Cover tightly with foil and bake until rice is tender and water is absorbed, 30–35 minutes. Remove from oven; pluck out mint. Fluff rice with a fork.

Heat grill. Arrange feta over rice. Grill until rice around edges of pan is browned and crisp and feta is starting to brown, 8–10 minutes. Spoon pomegranate relish over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.