Basmati Rice Pilaf with Apricots

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.