Total Time
Prep 15 mins
Cook 35 mins

This rice dish is made lively with dried apricots, fresh ginger root, onion, garlic, coriander and basil. Make a meal out of this or serve as a side.

Ingredients Nutrition


  1. In a hot heavy bottom pan heat butter and oil
  2. Saute onion, garlic and ginger till translucent add coriander seeds, basil, rice and apricots stir to coat with onion mixture adding wine and cook till wine is absorbed
  3. Add zest and water simmering covered over low heat for 20-25 minutes
  4. Fluff with fork and season with salt and pepper
  5. Top with cashews and garnish with fresh basil
Most Helpful

This was perfect with simple roasted chicken. We couldn't decide if the dish were more
East Indian, Thai-influenced, Middle Eastern. They we finally settled on a happy combination of all three. First I rinsed the rice under cold water in a sieve for 1 minute (plain white long grain rice but I think you could very easily sub jasmine or basmati depending on your menu). Finely minced the onion and garlic in a food processor and lightly sauteed with the rice. Added the wine (locally vintered) for another minute until absorbed and added only half of the zest, lightly crushed coriander seeds, unsulphured Turkish apricots. Used vegetable broth and garnished with the zest, fresh basil and roasted cashews. Loved it! We especially liked the ginger because it didn't overpower the other flavors as it can if overused. Prepared for Veg Tag/May and definitely going into my Best of 2012 cookbook! Thanks!

COOKGIRl May 26, 2012

I was searching for a side dish to have with lamb chops and as I like something fruity with lamb I decided upon this rice dish. Easy to prepare and the apricots give it a lovely flavour..the added cashews are a bonus!

Evie* March 07, 2005

This rice dish was very nice with the lovely hint of ginger coriander and basil. The apricot and cashews added for lovely texture. I dont think I would use as much white wine next time, and maybe a bit less of the zest as I found it to be just a tad bit overpowering. Thanks for the recipe :)

love4culinary February 21, 2005