Baked Minty Rice With Feta and Pomegranate Relish

If you’ve given up on stovetop rice methods, you’ll love this hands-off oven technique. The rice is Israeli-British chef and restaurateur Yotam Ottolenghi’s idea of a festive yuletide dish—and “a real embodiment of my own journey,” he says. “Inspired by my Italian Nona’s simple pine-nut rice, served at Passover to accompany a roast, I’ve enhanced it with a few of my signature Middle Eastern favorites—feta, pomegranates, walnuts, mint—and I serve it to a slightly bemused crowd around my very unorthodox Christmas table.”