Ingredients

• 1/2 cup walnuts
• 3/4 cup pomegranate seeds (from about 1/2 large pomegranate)
• 3/4 cup Castelvetrano olives, pitted, coarsely chopped
• 1/2 cup olive oil
• 1/4 cup coarsely chopped fresh mint
• 1/4 cup coarsely chopped fresh parsley
• 1 tablespoon pomegranate molasses
• 1 garlic clove, crushed
• Kosher salt, freshly ground pepper
• 2 cups basmati rice
• 4 tablespoons unsalted butter, cut into pieces
• 3/4 teaspoons kosher salt
• 10 mint sprigs
• 8 ounces feta, sliced 1/4" thick
• Pomegranate molasses can be found at Middle Eastern markets, some supermarkets, and online.

Instructions

1. Place a rack in upper third of oven; preheat to 350°F. 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°F.
2. Toss walnuts, pomegranate seeds, olives, oil, mint, parsley, pomegranate molasses, and garlic in a medium bowl to combine. Season with salt and pepper.
3. Rice and assembly: Combine rice, butter, and salt in a 13x9" baking dish, then pour in a scant 3 1/2 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.
4. Combine rice, butter, and salt in a 13x9" baking dish, then pour in a scant 3 1/2 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.
5. 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.