Pomegranate Jeweled Pilaf Plate

Method

1. Gather and prep everything first: long-grain rice, olive oil, yellow onion and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fresh ginger in a little butter until translucent.
3. Turn the heat up, add the jeweled pilaf, and cook until deeply browned and aromatic.
4. Stir in the olive oil along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a drizzle of olive oil right before serving.
7. Serve warm, ideally with something to soak up the sauce.