Bone-in, skin-on chicken thighs - this cut is juicy and flavorful, perfect for roasting or braising. Basmati rice - provides a fragrant and fluffy base that absorbs the dish's flavors. Pomegranate ...

Fluff with a fork, remove the bay leaves, top the rice with the pine nuts, mint leaves and pomegranate seeds, and serve immediately. *To toast pine nuts, heat a small, dry skillet on medium heat.

Serve this rice dish hot or at room temperature ... Mix the rices together in a large bowl; fold in the pistachios and pomegranate seeds. Remove the bay leaf. Makes 6 servings.

Drain, then transfer the rice to a 13-by-9-inch baking pan. Add 2 cups of the pomegranate juice, the water and 1 tablespoon of salt. Mix, then cover with foil and bake for 1 hour. 3. Meanwhile ...

Remove from heat. Add cooked rice, orange zest and juice, pomegranate seeds and hazelnuts; fluff with a fork to blend. Season with remaining 1/2 teaspoon salt and pepper to taste.

In a small bowl, mix together the pomegranate molasses, minced shallot and chiles; set aside. After the rice is done, turn off the heat, but do NOT open the lid. Let it sit while you cook the salmon.

5. To serve, place the chicken on herbed rice and add a sprinkling of pomegranate rubies, spring onions, small green chillies and scatter over 4 tbsp fresh coriander.

The mushrooms cook with the rice in the oven, leaving you free to get on with something else. Stir through the punchy lemon and coriander dressing and top with crisp pomegranate seeds and peppery ...

Drain, then transfer the rice to a 13-by-9-inch baking pan. Add 2 cups of the pomegranate juice, the water and 1 tablespoon of salt. Mix, then cover with foil and bake for 1 hour. Meanwhile ...

Set aside to cool for 15 minutes. Place the rice in a serving dish and scatter with the pomegranate seeds before serving.