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Baked Minty Rice with Feta and Pomegranate Relish

Recipe by Yotam Ottolenghi
From: bonappetit.com Serves 6

Pomegranate Relish
½ cup walnuts
¾ cup pomegranate seeds (from about ½ large pomegranate)
¾ cup Castelvetrano olives, pitted, coarsely chopped
½ cup olive oil
¼ cup coarsely chopped fresh mint
¼ cup coarsely chopped fresh parsley
1 tablespoon pomegranate molasses
1 garlic clove, crushed into a paste
Kosher salt, freshly ground pepper
Rice and Assembly
2 cups basmati rice
4 tablespoons unsalted butter, cut into pieces
¾ teaspoon kosher salt
10 mint sprigs
8 ounces feta, sliced ¼-inch thick

Pomegranate Relish

Place a rack in upper third of oven; preheat to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then coarsely chop. Increase oven temperature to 450°.

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