Ingredients for Basmati Rice Pilaf With Apricots
- 1 cup dried apricots, chopped
- 1 teaspoon lemon zest
- 2 cups cold water
- 2 tablespoons unsalted butter
- 1 teaspoon garam masala
- 1 small onion, chopped
- 1/2 teaspoon kosher salt, plus more to taste
- 1 1/2 cups basmati rice
- freshly ground black pepper, to taste
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup shelled pistachios, chopped
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How to Make Basmati Rice Pilaf With Apricots
- Combine dried apricots and lemon zest in a bowl and pour 2 cups of cold water over them. Let it sit for 10 minutes to plump the apricots.
- Melt butter in a medium saucepan over medium heat. Add garam masala and toast for 1 minute, stirring constantly, until fragrant.
- Add the chopped onion and 1/4 teaspoon of salt. Cook, stirring occasionally, until the onion is tender and translucent (about 6 minutes).
- Add the basmati rice and cook, stirring frequently, until lightly toasted (about 4 minutes).
- Pour the apricot water mixture into the saucepan. Add the remaining salt and pepper to taste.
- Bring the mixture to a simmer.
- Reduce heat to low, cover the saucepan, and wrap a clean kitchen towel around the lid to trap steam.
- In a separate small pan, toast the nuts over medium heat until fragrant and lightly browned. Set aside.
- Simmer the rice for 15 minutes, then remove from heat and let stand, covered, for 5 minutes.
- Fluff the rice with a fork. Mound the pilaf onto a serving dish, garnish with fresh mint leaves, and sprinkle with toasted nuts.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
25g
Fat
21g
Carbs
15g
