Cinnamon Infused Pomegranate Saffron Rice Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Rice is cooked with a cinnamon stick, then tossed with saffron, pomegrante seeds, and fresh mint for this aromatic pomegranate saffron rice recipe.
Course: Side
Servings: 4 servings
Calories: 115 kcal
Author: Diana Johnson
  • 1 cup uncooked rice
  • 1/2 cup vegetable stock
  • 1 cup water
  • 1 cinnamon stick
  • 1/2 cup pomegranate seeds
  • small pinch of saffron
  • 10 leaves mint chopped
  • salt and pepper to taste
  1. Place rice in your pot or rice cooker pot, and rinse well until water runs clear.
  2. Add vegetable stock and the cup of water, then nestle the cinnamon stick into the rice.
  3. Cook rice until done (usually 15 minute simmer or whenever the rice cooker clicks off).
  4. Discard cinnamon stick and scoop rice into a large bowl.
  5. Add pomegranate seeds, saffron, and mint and toss gently to avoid damaging the rice grains. Sprinkle with salt and pepper if desired.
Recipe Notes

Approximate cost/serving: Although we buy Nishiki rice which is a little more expensive, we get a huge bag which makes it more affordable in the long run. If you don't have homemade vegetable stock, don't buy any, just use water. There's still plenty of flavor from the cinnamon. This cost me about $1.75 to make so just 44 cents a serving.

Vegetarian/Gluten Free: Yes and vegan too!

Nutrition Facts
Cinnamon Infused Pomegranate Saffron Rice Recipe
Amount Per Serving (about 1/2 cup g)
Calories 115 Calories from Fat 3
% Daily Value*
Total Fat 0.37gg 1%
Saturated Fat 0.02gg 0%
Cholesterol 0mgmg 0%
Sodium 30.25mgmg 1%
Total Carbohydrates 25.99gg 9%
Dietary Fiber 0.58gg 2%
Sugars 2.48gg
Protein 2.34gg 5%
* Percent Daily Values are based on a 2000 calorie diet.