Rice Pilaf with Pistachios, Almonds and Apricots

New York Times Cooking

You know it's good when your husband asks you to make again - enough said.

This is a delightful combination of crunchy pistachios and almonds with the slight tartness of apricots and the hint of rose water make this a dream about having it again dish.

Rice Pilaf with Pistachios, Almonds and Apricots

Serves 4

Ingredients

• 1 cup basmati rice or purple jasmine rice

• 2 cups chicken or vegetable stock (or water)

• 2 Tbsp EVOO, unsalted butter or ghee

• 1/2 cup finely chopped onion (optional)

• salt to taste

• 2 tsp rose water or (1/4 tsp vanilla extract)

• 1/2 tsp cumin seeds, lightly toasted and ground

• 1/4 tsp ground cinnamon

• 1/4 tsp ground cardamon

• 1/4 cup chopped dried apricots, soaked in water for 1/2 hour and drained

Directions

1. Place rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes to an hour. Drain.

2. Heat stock to a bare simmer in a saucepan or microwave.

3. Meanwhile, heat 1 Tbsp of the oil, butter or ghee in a wide, heavy skillet or saucepan over medium heat and add onion and salt to taste. Cook, stirring until the grains of rice are separate, dry and beginning to crackle. Add stock, rose water and salt to taste and bring to boil. Reduce heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.

4. Uncover rice and place a clean towel over the top of the pan (it should not touch the rice). Replace the lid and allow to sit for 10 minutes, undisturbed.

5. Meanwhile, heat remaining tablespoon of oil, butter or ghee over medium heat in a medium frying pan or saucepan and add the nuts. Cook, stirring until lightly toasted, and add spices and apricots. Continue to cook for another minute, until the spices smell fragrant, and remove from the heat. Immediately scrape over the rice.

6. Pile the pilaf onto a platter or wide bowl and toss to incorporate the nut and spice mixture. Serve.

Enjoy!

Tip:

You can prepare this dish in advanced and reheat. After the 10-minute rest with the towel over the pan, spread the rice in a lightly oiled 2-quart baking dish and allow to cool completely, uncovered. To reheat, cover with foil and place in a 325-degree oven for 20 minutes.