Iranian Anar Pilaf Recipe

A Persian long grain rice preparation with juicy pomegranates and aromatic saffron.
Cook Time: 40 minutes

Difficulty: Easy
Serves: 2


Onion, chopped; 1 medium 

Oil; 3 tbsp 

Cinnamon stick; 1

Turmeric powder; 1 tsp 

Saffron; 2/3 tsp

Boiling water; ½ cup

Rice; 1 1/2 cup 

Water; 3 cups

Butter; 1 tbsp

Fresh pomegranate and mint leaves for garnish


1. Fry chopped onions until light golden in colour.

2. Place saffron in boiling water for it to release its mellow golden colour.

3. Add half of the saffron, cinnamon and turmeric powder to fried onions.

4. Add the rice, water and salt.

5. When the rice is almost cooked, add butter and rest of the saffron water. Reduce heat to the lowest and continue to cook rice until fluffy.

6. Garnish with fresh pomegranate seeds and fresh mint on the top.

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