cup pistachios, can use cashews, unsalted and toasted
Serving Size: 1 (222) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 96 g32 %
Total Fat 10.7 g16 %
Saturated Fat 4.4 g21 %
Cholesterol 15.3 mg
Sodium 119.2 mg
Dietary Fiber 3.6 g14 %
Sugars 6.5 g25 %
Protein 6 g
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.