Aromatic Basmati Rice With Apricots and Cashews

Rick Rodgers; if you can't find unsalted roasted cashews, simply rinse the salted ones under cold running water and pat dry.

• Ready In: 1 hr 30 mins
• Yields: 11 cups

Ingredients

• 2 1⁄2 cups basmati rice
• 4  tablespoons unsalted butter
• 2  medium onions, halved and sliced 1/2-inch thick
• 2  medium carrots, peeled and cut into 1/2-inch dice
• 1  teaspoon ground cardamom
• 1  teaspoon ground ginger
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground turmeric
• 1⁄4 teaspoon ground cloves
• 1  cup  roasted unsalted cashews, coarsely chopped
• 1  cup  chopped  dried apricot
• 1⁄3 cup  chopped fresh cilantro or 1⁄3 cup parsley
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon fresh ground pepper
• 1⁄2 cup turkey broth (optional) or 1⁄2 cup chicken broth (optional)

Directions

1. Bring a large pot of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.
2. Boil, uncovered until the rice is barely tender, about 15 minutes; drain into a sieve and rinse under cold running water; place in a large bowl.
3. In a big skillet, melt the butter over med-high heat; add in the onions and carrots; cook, stirring often, until the onions are golden brown, 10-12 minutes.
4. Add the cardamom, ginger, cinnamon, turmeric, and cloves; stir until very fragrant, 15-30 seconds.
5. Scrape the vegetables into the bowl of rice and mix.
6. Stir in the cashews, apricots, cilantro, salt, and pepper; place in a lightly buttered baking dish, drizzle with the broth, cover, and bake in a preheated 350° oven for about 30 minutes.