Mediterranean cuisine for every day

Zucchini Pilaf with nuts and pomegranate

1 Comment » Jul 3rd, 2010 | By | Category: Recipes, Side Dishes, Starters

This Pilafi or Pilaf is a light summer dish that can be served warm or cold. You can vary the ingredients. The Pilafi tastes great with okra or peas but you can also vary with the nuts. All sorts of roasted nuts will taste great.

Preparation time: 5 minutes

cooking time: 30 minutes

difficulty: easy


  • a cup of Basmati rice
  • a few zucchini
  • a pomegranate
  • 50 gram pistachio
  • 50 gram almonds
  • saffron
  • cumin
  • cinnamon
  • butter
  • salt and cayenne pepper


Wash the rice. Boil one cup of rice with two cups of water on low heat. I usually heat up a small pot, add some butter, then the rice. Then I pour in the water stir and cover the pot. Now I turn off the heat completely and wait for 20 minutes. This only works with an old fashioned stove.

Wash and cut the zucchini into slices. Fry in a pan with butter. Season with cumin, salt and pepper.

Peel the pistachios and chop the almonds roughly. Toast them in a pan.

Soak the saffron in a little bit hot water.

Remove the seeds of the pomegranate and put them in to a bowl.

Fluff up the boiled rice with a fork. Season with some cinnamon. Pour the saffron over it and mix well.
Put into a bowl. Add the zucchini and the nuts. Season with salt, pepper, cinnamon and cumin. Put the pomegranate seeds on top and serve.


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  1. Your pilaf is so colorful with that zucchini and pomegranate; having enjoyed an apricot pilaf recently I am now wanting to dig into the pilaf world!

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