Basmati Rice Pilaf With Apricots |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/4 cup dried apricot, chopped |
2 slices lemon zest, wide strips |
2 cups water, cold |
2 tablespoons unsalted butter |
1 teaspoon garam masala |
1 medium onion, diced |
1/4 teaspoon kosher salt |
1 cup basmati rice, uncooked, lightly rinsed and drained |
fresh ground black pepper |
1/3 cup mint leaf |
1/4 cup pistachios, can use cashews, unsalted and toasted |
Directions:
1. 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.
2. 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.
3. Meanwhile, toast the nuts and set aside.
4. Cook the rice for 10 minutes, set aside for 5 minutes undisturbed, then remove the lid and fluff with a fork.
5. Mound the pilaf on a serving dish and tear the mint over it and top with nuts.
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