Prep 15 mins
Cook 15 mins
This rice takes on an exotic flare when laced with spices, dried fruits and nuts, from the food network's kitchen cookbook "Making it Easy."
- 1⁄4 cup dried apricot, chopped
- 2 slices lemon zest, wide strips
- 2 cups water, cold
- 2 tablespoons unsalted butter
- 1 teaspoon garam masala
- 1 medium onion, diced
- 1⁄4 teaspoon kosher salt
- 1 cup basmati rice, uncooked, lightly rinsed and drained
- fresh ground black pepper
- 1⁄3 cup mint leaf
- 1⁄4 cup pistachios, can use cashews, unsalted and toasted
- Put the apricots and lemon zest in the 2 cups of cold water. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring , until fragrant, about 1 minute. Add the onion and 1/4 of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
- Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoons salt and pepper to taste. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover the saucepan.
- Meanwhile, toast the nuts and set aside.
- Cook the rice for 10 minutes, set aside for 5 minutes undisturbed, then remove the lid and fluff with a fork.
- Mound the pilaf on a serving dish and tear the mint over it and top with nuts.
Really yummy. This method makes the apricots soft. I used sea salt, to taste, no mint as I didn't have any on hand, pistachio nuts, plus the rest of the ingredients.