Christmas Pilaff

bright and tasty warm salad
Bright and tasty warm salad
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100 g Pistachio nuts shelled
2 Pomegranate
200 g Basmati rice
400 ml Vegetable stock or water , hot
4 Garlic clove peeled but whole
1-cm piece of Fresh ginger peeled but whole
1 tbsp Butter
2 tbsp Olive oil
1 tsp Coriander seeds
2 Red onion finely sliced
1 Lemon only juice
1 bunch Parsley large freshflat leaf, roughly chopped

Nutritional information


Christmas Pilaff


This Christmas Pilaff is a fantastic warm Christmas salad – perfect to serve for any vegetarian guests this holiday season. It uses one of my favorite winter ingredients – pomegranate seeds. Top tip, while they sit, the pomegranate seeds might release a lot of juice. Don’t discard this! Drain it and drink it! 

To make this pilaff, start by toasting pistachios. Cook rice in stock or water with whole pieces of garlic and ginger. As the rice cooks, fry onions in a mix of olive oil and butter until soft and golden. Once the rice is cooked, transfer to a nice serving bowl. Remove and discard the whole pieces of garlic and ginger. Stir in the parsley, onions, pistachios and pomegranate seeds for a bright tasty dish.

To make the Christmas Pilaff, you will need the following ingredients:

Ingridiens for Christmas Pilaff

Steps to make Christmas Pilaff


Toast nuts


Place 100 grams of pistachios in a dry frying pan over medium heat until lightly toasted. Set aside.


Remove seeds from pomegranate


Slice two pomegranates in half along the equators. Bash them over a bowl with a rolling pin or wooden spoon to extract the seeds. Set the seeds aside and discard the pomegranate skin.


Cook rice


Bring 200 grams of rice in 400 milliliters of water or stock to a simmer in a pan. Add the 4 garlic cloves and 1-centimeter piece of fresh ginger. Cover and cook the rice until fluffy over a very low heat for about 15 minutes, stirring halfway through.


Cook onions


Heat 1 tablespoon of butter and 2 tablespoons of oil in a large frying pan over high heat. Add 1 teaspoon of coriander seeds and cook until they start to pop. Add 2 finely sliced red onions and the juice of 1 lemon. Cook for about 10 minutes, until the onions turn golden and start to caramelize. Set aside.


Transfer rice to serving bowl


When the rice is cooked, transfer to a serving bowl and remove and discard the whole pieces of garlic and ginger. Check and adjust seasoning if necessary.



Just before serving, stir in the parsley, onions, pistachios and pomegranate seeds.

This Christmas Pilaff is a really delicious warm, bright and tasty salad to serve this holiday season. Perfect for any vegetarian guests! If you try this impressive Christmas salad, please come back and leave a review below!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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I love this dish. Thanks for sharing.

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