Basmati Rice Pilaf with Apricots
.
Yield
4 servingsPrep
10 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
apricots, dried
chopped |
*
|
| 2 | strips |
lemon zest
wide |
*
|
| 2 | cups |
water
cold |
|
| 3 | tablespoons |
butter, unsalted
|
|
| 1 | teaspoon |
garam masala
|
*
|
| 1 | medium |
onions
diced |
|
| 1 ¼ | teaspoons |
kosher salt
|
|
| 1 | cup |
basmati rice
lightly rinsed and drained |
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1 | each |
bay leaves
|
*
|
| ⅓ | cup |
mint leaves
fresh |
*
|
| ¼ | cup |
pistachio nuts
or cashews, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
apricots, dried
chopped |
*
|
| 2 | strips |
lemon zest
wide |
*
|
| 473 | ml |
water
cold |
|
| 45 | ml |
butter, unsalted
|
|
| 5 | ml |
garam masala
|
*
|
| 1 | medium |
onions
diced |
|
| 6.3 | ml |
kosher salt
|
|
| 237 | ml |
basmati rice
lightly rinsed and drained |
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1 | each |
bay leaves
|
*
|
| 79 | ml |
mint leaves
fresh |
*
|
| 59 | ml |
pistachio nuts
or cashews, toasted |
|
Directions
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 ¼ teaspoon 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 teaspoon 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 saucepan.
Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork.
Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts.
