How to make the best iraqi middle eastern rice and chicken made with pomegranate molasses

pomegranate molasses

🥗Healthier: balsamic vinegar

💰Cheaper: honey + lemon juice

Balsamic vinegar and honey provide a sweet and tangy flavor similar to pomegranate molasses.

long-grain rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is a healthier grain option, while white rice is often less expensive.

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, while thighs are often cheaper than breasts.

toasted almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are a budget-friendly alternative.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in chicken pieces, browning on all sides for 5-7 minutes.

Add cinnamon, cardamom, bay leaves, salt, and black pepper; stir to coat chicken.

Pour in chicken broth and pomegranate molasses; bring to a simmer.

Cover and cook for 25-30 minutes, until chicken is tender.

Remove chicken and set aside; stir in rice to the pot.

Add additional broth if needed; cover and cook until rice is tender, about 15-20 minutes.

Return chicken to the pot to warm through for 5 minutes.

Fluff rice with a fork and garnish with fresh pomegranate seeds and parsley.

Serve warm, topped with toasted almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens