Baked Minty Rice with Feta and Pomegranate Relish Recipe

Baked minty rice

6 servings


  • 1/2 cup walnuts
  • 3/4 cup pomegranate seeds (from about 1/2 large pomegranate)
  • 3/4 cup 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

Rice and assembly:

  • 2 cups basmati rice
  • 4 tablespoons unsalted butter, cut into pieces
  • 3/4 teaspoons kosher salt
  • 10 mint sprigs
  • 8 ounces feta, sliced 1/4” thick

Pomegranate relish:

Place a rack in upper third of oven; preheat to 175°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 225°C.

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

Rice and assembly:

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 griller. 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.

Notes mentioning this note

Here are all the notes in this garden, along with their links, visualized as a graph.