Baked Minty Rice with Feta and Pomegranate Relish

Name: Baked Minty Rice with Feta and Pomegranate Relish
Yield: 4 servings
Ingredients: 1 1/2 cup walnuts; 1 3/4 cup pomegranate seeds (from about 1/2 large pomegranate); 1 3/4 cup Castelvetrano olives, pitted, coarsely chopped; 1 1/2 cup olive oil; 1 1/4 cup coarsely chopped fresh mint; 1 1/4 cup coarsely chopped fresh parsley; 1 1 tablespoon pomegranate molasses; 1 1 garlic clove, crushed; 1 Kosher salt, freshly ground pepper; 1 2 cups basmati rice; 1 4 tablespoons unsalted butter, cut into pieces; 1 3/4 teaspoons kosher salt; 1 10 mint sprigs; 1 8 ounces feta, sliced 1/4" thick; 1 Pomegranate molasses can be found at Middle Eastern markets; 1 some supermarkets; 1 and online.

From the kitchen of Carly

Fluffy basmati rice baked with butter and fresh mint, then topped with a bright relish of toasted walnuts, pomegranate seeds, briny olives, and herbs. Crumbly feta melts into warm grains while pomegranate molasses adds subtle tang.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup walnuts
13/4 cup pomegranate seeds (from about 1/2 large pomegranate)
13/4 cup Castelvetrano olives, pitted, coarsely chopped
11/2 cup olive oil
11/4 cup coarsely chopped fresh mint
11/4 cup coarsely chopped fresh parsley
11 tablespoon pomegranate molasses
11 garlic clove, crushed
1Kosher salt, freshly ground pepper
12 cups basmati rice
14 tablespoons unsalted butter, cut into pieces
13/4 teaspoons kosher salt
110 mint sprigs
18 ounces feta, sliced 1/4" thick
1Pomegranate molasses can be found at Middle Eastern markets
1some supermarkets
1and online.

Instructions

Place a rack in upper third of oven; preheat to 350°F. 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°F.
Toss walnuts, pomegranate seeds, olives, oil, mint, parsley, pomegranate molasses, and garlic in a medium bowl to combine. Season with salt and pepper.
Combine rice, butter, and salt in a 13x9" baking dish, then pour in a scant 3 1/2 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.