Baked Minty Rice With Feta and Pomegranate Relish

Name: Baked Minty Rice With Feta and Pomegranate Relish
Ingredients: ½ cup walnuts; ¾ cup pomegranate seeds (from about ½ large pomegranate); ¾ cup Castelvetrano olives, pitted, coarsely chopped; ½ cup olive oil; ¼ cup coarsely chopped fresh mint; ¼ cup coarsely chopped fresh parsley; 1 tablespoon pomegranate molasses; 1 garlic clove, crushed into a paste; Kosher salt, freshly ground pepper; 2 cups basmati rice; 4 tablespoons unsalted butter, cut into pieces; ¾ teaspoon kosher salt; 10 mint sprigs; 8 ounces feta, sliced ¼-inch thick; Pomegranate molasses can be found at Middle Eastern markets, some supermarkets, and online.