Festive Basmati Rice with Pistachios and Mint

Ingredients:

• 1 and 1/4 tbsp. basmati rice
• 0.5 tsp cumin seeds
• 0.5 tsp ground coriander
• 0.5 tbsp. pomegranate seeds
• 1/4 cup chopped mint
• 1/4 cup pistachios

Preparation:

1. In a saucepan, fry 2 teaspoons each of chopped ginger and garlic in butter for 2 minutes. Add 0.5 teaspoon each of cumin seeds, ground coriander, and 2 strips of lemon zest; fry for 2 minutes.
2. Add 1 1/4 cups basmati rice, 2 cups water, and 0.5 teaspoons coarse salt. Bring to a boil, then cover and simmer for 10 minutes. Remove the lid and cook for another 3 minutes. Stir with a fork, season with salt, and let sit for 5 minutes. Stir in 0.5 cups pomegranate seeds and 1/4 cup each chopped mint and pistachios.
   
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