Cook minced ginger and garlic in butter in a saucepan for 2 minutes.
Add cumin seeds, ground coriander, and lemon zest; toast for 2 minutes.
Stir in basmati rice, water, and kosher salt. Bring to a boil.
Cover and simmer for 10 minutes.
Uncover and cook for 3 more minutes.
Fluff with a fork, season with salt, and let stand for 5 minutes.
Toss with pomegranate seeds, chopped mint, and pistachios.
