Pomegranate Pilaf for 6 Servings

Instructions:

1. Place the basmati rice in a fine-mesh strainer. Rinse under cold running water for 2-3 minutes, swirling with your fingers, until the water runs completely clear. Drain well.
2. In a small bowl, crush the saffron threads slightly and soak them in 2 tbsp of warm water; set aside to infuse.
3. Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and slightly golden.
4. Stir in the minced garlic and the whole cinnamon stick. Cook for 60 seconds until the garlic smells fragrant but hasn't browned.
5. Add the drained rice to the pot. Stir for 2 minutes to toast the grains, ensuring they are coated in oil until they look slightly opaque.
6. Pour in the vegetable broth, sea salt, and the saffron-infused water. Stir once to combine.
7. Bring to a boil, then immediately reduce heat to the lowest setting. Cover with a tight lid and simmer undisturbed for 15 minutes.
8. Remove from heat and let the rice rest (steam) for a few minutes. Use a fork to gently fluff the grains.
9. Fold in the pomegranate seeds, chopped pistachios, fresh parsley, lemon juice, and torn mint before serving.