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Spiced Pomegranate Rice

The pomegranate seeds bring a crunch and juiciness to this rice dish.
From: bonappetit.com SERVES 4

2 tablespoons olive oil
1 small onion, thinly sliced
1 garlic clove, peeled, crushed
1 cup basmati rice
1 teaspoon ground turmeric
1½ cups low-sodium chicken broth
½ cup pomegranate seeds
3 scallions, thinly sliced
¼ teaspoon Aleppo pepper
Kosher salt and freshly ground black pepper

Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until softened and golden brown. Add rice and turmeric and stir to coat. Add broth and bring to boil. Reduce heat to low and cook, partially covered, until liquid is absorbed, 15–18 minutes. Remove from heat; cover and let stand 5 minutes, then fluff rice with a fork. Fold in pomegranate seeds, scallions, and Aleppo pepper; season with salt and black pepper.