Ingredients for Apricot And Almond Stew With Rice
- 1 cup dried apricots
- 1 cup warm water (plus more if needed)
- 1 medium onion, chopped
- ¼ cup granulated sugar
- ½ cup slivered almonds
- 2 tablespoons tomato paste
- 1 teaspoon salt
- ½ teaspoon sour salt (citric acid crystals)
- 2 tablespoons olive oil (or other vegetable oil)
- rice (for serving)
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How to Make Apricot And Almond Stew With Rice
- Soak 1 cup (approximately 8 ounces) dried apricots in 1 cup warm water for at least 1 hour.
- Sauté 1 medium onion, chopped, and ½ cup slivered almonds in 2 tablespoons oil over medium heat until almonds are light golden brown and the onion is translucent (about 5-7 minutes).
- Add the soaked apricots (including the soaking liquid), 1 teaspoon salt, 2 tablespoons tomato paste, and the sautéed almond-onion mixture to a medium saucepan.
- Bring to a simmer, then reduce heat to low and cook for 25-30 minutes, or until apricots are tender and the liquid has thickened to a stew-like consistency. Stir occasionally to prevent scorching.
- Add more water, 1 tablespoon at a time, if needed to achieve desired consistency.
- Stir in ¼ cup granulated sugar and ½ teaspoon sour salt (citric acid crystals). **Use caution, sour salt is potent! Start with less and add more to taste.**
- Simmer for another 5 minutes, stirring occasionally.
- Serve hot over your favorite rice.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
285g
Fat
6g
Carbs
39g
