This colorful, festive baked rice pilaf is perfect for celebrations. Bright and full of holiday flavors, it’s made by combining rice with a mix of fragrant ingredients in an oven dish, pouring over hot stock, and baking until tender. Finish with a zesty green tahini sauce, crumbled feta, pomegranate seeds, and fresh sage for a show-stopping side.
Baking rice is an easy, reliable method that yields fluffy, evenly cooked grains. This pilaf-style version brings a festive twist with dried cranberries, chopped apricots, and pistachios baked right into the rice so their flavors infuse every bite. The green tahini sauce adds brightness and balances the sweetness from the dried fruit, while feta and pomegranate add creaminess and jewel-like bursts of flavor.
This recipe works beautifully as a side for roasted or grilled meats — think herb roast chicken, lamb koftas, or honey-harissa chicken — and it also stands on its own as a vegetarian centerpiece. It’s a great way to use leftover turkey or shredded chicken, and can be adapted with different nuts or dried fruit depending on what you have.
Ingredients
- Rice. Use long-grain rice such as basmati for light, separate grains.
- Dried fruit. Dried cranberries and apricots are used here; dried mango, figs, sultanas, or raisins are good alternatives.
- Pistachios. They add festive color and a delicate crunch. Swap for almonds, cashews, pecans, or walnuts if preferred.
- Leek. You can substitute an onion or a shallot.
- Stock. Hot chicken or vegetable stock is essential — pour it hot so the rice cooks in the intended time.
- Toppings. Finish with creamy crumbled feta, pomegranate seeds, chopped sage, and a bright green tahini sauce. You can also use chili flakes, basil, parsley, or a tahini-yogurt sauce as alternatives.
How to Make Celebration Baked Rice
Combine rice, seasoning, dried cranberries, apricots, leeks, garlic, pistachios, and hot stock in a large ovenproof dish. Stir to distribute ingredients, cover tightly with foil, and bake. While it cooks, prepare the green tahini sauce and ready your toppings. After baking, let the rice rest briefly with the foil on, then fluff with a fork. Drizzle with the tahini sauce and scatter with crumbled feta, pomegranate seeds, and chopped sage before serving.
Once the rice is finished and fluffed, spoon over the green tahini sauce and top with feta, pomegranate seeds, and sage. Serve warm alongside roasted proteins or enjoy as a vibrant vegetarian dish.
Got a question?
Yes. Mix the rice with the other dry ingredients and seasoning ahead of time, then add hot stock and bake when ready. Leftovers keep well in the fridge for up to 3 days.
This pilaf pairs well with roasted or grilled meats like herb chicken, lamb koftas, or harissa chicken. It’s also excellent with roasted vegetables or served on its own.
Yes. Stirring shredded cooked chicken or turkey into the finished rice is an easy way to use leftovers. Cooked bacon, sausage, or chorizo can also be added for extra flavor.
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Celebration Baked Rice Pilaf
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- Author: Kate Phillips
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This vibrant baked rice pilaf is an easy, festive side. Mix ingredients with rice, pour over hot stock, bake, and finish with green tahini, feta, and pomegranate for a bright, flavorful dish.
Ingredients
For the rice –
- 1 1/2 cups long-grain rice (such as basmati)
- 1 leek, chopped (or 1 onion)
- 4 garlic cloves, crushed
- 1/3 cup dried cranberries
- 1/3 cup dried apricots, chopped
- 1/3 cup pistachios, chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon allspice
- 2 1/2 cups hot chicken or vegetable stock
For the toppings –
- 1/2 cup tahini
- 1/2 cup chopped flat-leaf parsley
- 3 garlic cloves
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1/3 cup water
- 1/4 cup pomegranate seeds
- Handful of sage leaves, finely chopped
- 1/2 cup feta, crumbled
Instructions
- Prepare and bake the rice. Preheat oven to 430°F/220°C fan. In a large ovenproof dish (about 12″ x 8″), add the rice, chopped leek, crushed garlic, dried cranberries, chopped apricots, chopped pistachios, dried thyme, salt, allspice, and the hot stock. Stir to combine, cover tightly with foil, and bake for 30 minutes. Make sure the stock is hot when added so the rice cooks properly.
- Make the green tahini sauce. While the rice bakes, blend tahini, parsley, garlic, lemon juice, salt, and water in a food processor or blender until smooth and creamy.
- Finish and serve. After baking, keep the foil on and let the rice rest for 10 minutes to steam. Remove the foil, fluff the rice with a fork, drizzle with green tahini sauce, and scatter with feta, pomegranate seeds, and chopped sage before serving.
Notes
Prep ahead: You can mix the rice with the other dry ingredients in advance, then add hot stock and bake when ready. Store leftovers in the fridge for up to 3 days.
Serving suggestions: Serve with roasted or grilled proteins or as part of a festive spread. It also makes a satisfying vegetarian main.
Optional additions: Stir in shredded cooked chicken, turkey, or cooked sausage for a heartier dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: sides
- Method: oven
- Cuisine: med
Nutrition
- Serving Size: 250g
- Calories: 391
- Sugar: 11.7g
- Sodium: 1045.2mg
- Fat: 12.9g
- Saturated Fat: 3.5g
- Carbohydrates: 59g
- Fiber: 3.3g
- Protein: 11.6g
- Cholesterol: 14.1mg