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Baked Minty Rice with Feta and Pomegranate Relish

['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.']

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.
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 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.

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