Meatballs with saffron and pomegranate pilaf


Meatballs with saffron and pomegranate pilaf

  • 10 minutes
  • 45 minutes
  • 4 serves


1 tbsp olive oil
1 onion, chopped
1 stick celery, diced
1 clove garlic, minced
300g white basmati rice
3 cardamom pods
generous pinch saffron
1 chicken stock cube
20g unsalted butter
395g pack Scan Meatballs
1 seeds from 1 pomegranate
small bunch coriander, roughly chopped
2 tbsp flaked almonds, toasted


Heat the olive oil in a large saucepan and fry the onion until beginning to brown and caramelise, about 10-15 minutes. Add the celery and cook until soft.

Tip the minced garlic into the pan and cook for a further minute. Add the rice, spices and stock cube and stir to mix together. Pour in enough water from a recently boiled kettle to cover. Simmer for 10 mins.

Meanwhile, heat the meatballs according to packet instructions.

Drain the rice and discard the cardamom pods.

Return to the pan with the butter and meatballs. Heat through before serving scattered with pomegranate seeds, coriander and flaked almonds.