This Pomegranate Rice recipe is adapted from a breakfast dish we ate at the ashram in India, it is a delicious breakfast but also makes an excellent lunch or light supper as it is savory. It is quick to make if you can get hold of Pohe, or pawa, a flattened rice available from Indian or Asian supermarkets.
If you can’t get Pohe then simply use cooked basmati rice. Likewise, you can substitute the pomegranate for red grapes but it is hard to beat the pomegranate, its ruby seeds ready to burst their sweet-sour crunch among the soft bed of rice.
Vegetarian
Vegan
Yogic
Ready in 10 – 15 minutes
Skill: Easy Peasy
Serves 2
INGREDIENTS:
2 large cupfuls of Pohe rice or basmati
Basic Spicy Mix:
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander powder
½ tsp ground turmeric
10 curry leaves
2 pinches asafoetida (optional)
1 pinch chili powder (optional)
2 tsp grated fresh ginger
1 Tbs Oil
Handful tomatoes, chopped
½ ripe pomegranate
½ cup grated coconut or about 50g block coconut cream, grated
small handful of cashew nuts
handful of chopped fresh coriander (cilantro)
METHOD:
- Rinse and soak the pohe rice in water for about 5 minutes until soft, or cook the rice according to the packet instructions. Drain the rice thoroughly so that there is as little excess water as possible.
- Meanwhile, heat the oil to a medium heat
- Add the mustard seeds and fry until they begin to pop
- Now add the other spices and stir often to avoid burning.
- Add the chopped tomatoes and stir until lightly cooked
- Now add the cashews and coconut and stir until covered in the spices.
- Add the drained rice and cook for a few minutes more until the mix is dry and fluffy.
- Remove from the heat and stir through the chopped coriander and any seasoning you may wish.
- Sprinkle plenty of pomegranate seeds on top.
Serve immediately.
Genevieve Brown 
