Nuts lightly fry and punching blender. Add 100 ml water or broth, cover and cook on low heat for 20 minutes.

At this time, the olive oil fry the finely chopped onion, chicken, turmeric and pepper. Constantly stir. Fry for 10 min.

Saffron pour hot water (about 2-3 tbsp) and leave to infuse.

The chicken and nuts to combine.

Add white fragrant rice "Jasmine" TM "Mistral". Mix well, cover and cook for about 30 minutes under the lid on low heat.

Take a very beautiful garnet. Carefully cut away his verhushechku, cutting a little more, and a white middle. The same is done with the crown. Then make notches on the verticals of pomegranate. Gently pull the two sides. And so we opened our beautiful pomegranate without damaging any seeds. If you want to take a little bit of pomegranate juice, just squeeze a piece in fist above the sieve, the juice with the seeds will instantly come out. The seeds will stay in the sieve. Very simple and very tasty...

Add to the rice 2-3 tbsp of pomegranate seeds, pomegranate juice and cook another 30 minutes on low heat under the lid. 10 mins before the end add the saffron with the water and again cover with a lid and tormented.

Then season with salt, pepper, garnish with pomegranate and serve.

And to serve our risotto to the table we will be with excellent tomato salad and pine nuts. Take sweet and beautiful tomatoes (80-100 g), chop into large pieces.

Mix with coarsely chopped young cabbage (or lettuce - 100 g), roughly chopped onion (15 g), olive oil (1 tbsp),1 tbsp Apple cider vinegar, 1 tbsp pine nuts. Season with salt and pepper. Excellent salad, pilaf is ready.

My daughter came to me when I mixed the chicken with nuts. Twisted nose and said that there are it will not. Made I'm still stuffed. The time came for dinner, and my picky ate with pleasure a portion of pilaf and asked supplements. This evening, cabbage rolls gave way to a favorite new, unfamiliar, bright and very delicious pilaf. :-)