Name: Baked Minty Rice With Feta and Pomegranate Relish
Ingredients: ½ cup walnuts; ¾ cup pomegranate seeds (from about ½ large pomegranate); ¾ cup Castelvetrano olives, pitted, coarsely chopped; ½ cup olive oil; ¼ cup coarsely chopped fresh mint; ¼ cup coarsely chopped fresh parsley; 1 tablespoon pomegranate molasses; 1 garlic clove, crushed into a paste; Kosher salt, freshly ground pepper; 2 cups basmati rice; 4 tablespoons unsalted butter, cut into pieces; ¾ teaspoon kosher salt; 10 mint sprigs; 8 ounces feta, sliced ¼-inch thick; Pomegranate molasses can be found at Middle Eastern markets, some supermarkets, and online.

Ingredients

½ cup walnuts
¾ cup pomegranate seeds (from about ½ large pomegranate)
¾ cup Castelvetrano olives, pitted, coarsely chopped
½ cup olive oil
¼ cup coarsely chopped fresh mint
¼ cup coarsely chopped fresh parsley
1 tablespoon pomegranate molasses
1 garlic clove, crushed into a paste
Kosher salt, freshly ground pepper
2 cups basmati rice
4 tablespoons unsalted butter, cut into pieces
¾ teaspoon kosher salt
10 mint sprigs
8 ounces feta, sliced ¼-inch thick
Pomegranate molasses can be found at Middle Eastern markets, some supermarkets, and online.

Steps

Place a rack in upper third of oven; preheat to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then coarsely chop. Increase oven temperature to 450°.
Toss walnuts, pomegranate seeds, olives, oil, mint, parsley, pomegranate molasses, and garlic in a medium bowl to combine. Season with salt and pepper.
Combine rice, butter, and salt in a 13×9" baking dish, then pour in a scant 3½ cups water; top with mint sprigs. Cover tightly with foil and bake until rice is tender and water is absorbed, 30–35 minutes. Remove from oven; pluck out mint. Fluff rice with a fork.
Heat broiler. Arrange feta over rice. Broil until rice around edges of pan is browned and crisp and feta is starting to brown, 8–10 minutes. Spoon pomegranate relish over.