pimegrante molasses maryland with pumpkin pilaf rice

Rice Pilaf with Pumpkin and pine nuts and pomegranate chicken Marylands

20210803_pomegrante maryland with pumpkin pilaf rice

Rice Pilaf with Pumpkin and pine nuts and pomegranate chicken Marylands.

This is my take on pilaf rice with pumpkin and pine nuts. Combined with pomegranate molasses chicken Maryland.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Categories
Servings 4 servings
Calories 300 kcal


  • 2 cups pumpkin, cut into 1/2 ” chunks
  • 1 medium brown onion, diced
  • 6 cardamon pods,
  • 1/2 tsp ground cinnamon
  • 1/2 tsp mixed spice
  • 4 chicken Marylands, or drumsticks
  • 1/2 cup pomegranate molasses
  • salt and white pepper to season chicken
  • 1/4 cup pine nuts
  • 3 cups hot chicken stock or water
  • 4 Tbsp unsalted butter, cut into chunks
  • 3 Tbsp olive oil


  • Warm olive oil in a heavy bottomed pot with a lid or Dutch oven, over medium high heat. Add pumpkin, season with salt, and cook stirring, until pumpkin begins to brown, about 5-7 minutes. Remove and set aside , leaving oil in pot.
  • Add onion and cook, stirring until quite brown , about 5 minutes. Add pine nuts and let them brown a bit. Add mixed spice and cinnamon.
  • Stir in the rice and cook for 2 minutes more, making sure the rice is well coated with oil. Add broth or water and 1 1/2 teaspoons salt and bring to a boil.
  • In a pan with some oil in, brown your chicken until nice and browned, about 5 minutes. Brush liberally with the pomegranate molasses and put into the oven to cook for 25 minutes. Once cooked serve with the pilaf rice.
  • Reduce heat to a simmer. Taste stock and adjust salt, should be quite seasoned. Add reserved pumpkin , cover with a lid and cook over low heat until all liquid is absorbed, about 20 minutes. Turn off heat and let rice steam with lid on for 10-15 minutes. Add butter and fluff rice gently with a fork.

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