Curried Rice with Apricots & Almonds

This curried rice pilaf bakes in the oven instead of simmering on the stovetop, which means no stirring, no watching, and no scorched bottoms. Toss it in, cover, and walk away for 40 to 50 minutes.

The rice gets toasted in olive oil first, coating every grain so they cook up separate and fluffy instead of sticky. Vegetable stock, curry powder, diced dried apricots, and toasted slivered almonds all go in together. As the rice absorbs the stock, the apricots plump up and release their tangy sweetness into the surrounding grains, and the curry powder perfumes everything with warm, golden spice.

The contrast of chewy, sweet apricots against crunchy almonds and fragrant curry rice makes this far more interesting than a plain pilaf. It works alongside grilled chicken, roasted lamb, or as part of a vegetarian spread.

Chef Tips

• Toast the rice in the oil until the grains turn slightly translucent. This takes about 2 minutes and prevents the rice from getting gummy.
• Use a tight-fitting lid or aluminum foil over the baking dish. Steam escaping means unevenly cooked rice.
• Don’t open the lid to check until at least 40 minutes have passed. Every time you peek, you lose steam and extend the cooking time.
• Let the rice rest covered for 5 minutes after pulling from the oven, then fluff with a fork.

Variations

• Swap dried apricots for golden raisins or dried cranberries for a different fruit note.
• Add a cinnamon stick and a few cardamom pods to the stock for a more complex, Indian-style flavor.
• Stir in fresh chopped cilantro and a squeeze of lemon juice after baking for brightness.