Ingredients:
1/4 cup dried apricots, chopped
2 slices lemon zest, wide strips
2 cups water, cold
2 tablespoons unsalted butter
1 teaspoon garam masala
1 medium onions, diced
1/4 teaspoon kosher salt
1 cup basmati rice, uncooked, lightly rinsed and drained
fresh ground black pepper
1/3 cup mint leaves
1/4 cup pistachios, can use cashews, unsalted and toasted
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 1/4 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 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.
Meanwhile, toast the nuts and set aside.
Cook the rice for 10 minutes, set aside for 5 minutes undisturbed, then remove the lid and fluff with a fork.
Mound the pilaf on a serving dish and tear the mint over it and top with nuts.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.