Heat oil in a heavy frying pan that has a lid.

Add onion and sauté until translucent. Add squash and cook until you begin to see some browning and you can easily pierce the pieces with a fork, but they’re not yet mushy.

Add rice and stir to coat in residual oil from the pan. Add salt and water and cover tightly.

Turn heat to medium low. Cook until water has completely evaporated, about 10 minutes.

Turn off heat and allow the rice to steam for another five minutes.

Fluff with a fork, then add pomegranate arils and parsley. Serve warm or at room temperature.