Heat the broth in a large stock pot.
Add the oil to a large skillet and heat over medium high heat.
Add the uncooked rice and cook, stirring often until lightly browned.
Add the shallot and cook and additional minute, until softened.
Stir in the garlic and ginger and cook an additional minute. Remove from heat.
Add the salt and black pepper to the rice and stir to combine.
Carefully, pour the rice into the hot broth. Bring to a simmer, cover and reduce heat. Cook the rice for 15 minutes. DO NOT remove the lid or stir during this time.
Remove the pan from the heat and allow to sit an additional 10 minutes, without removing the lid.
After 10 minutes, remove the lid and fluff the rice with a fork. Taste and season with salt and pepper as needed.
Stir in the parsley, lemon zest, toasted pistachios and pomegranate arils.
Serve and enjoy!