This apricot almond pilaf recipe is for a sumptuous but easy Persian-inspired dish. Rose water can be found in Middle Eastern groceries and in many large supermarkets. The carrot, saffron, and apricots make for a beautiful gold color. Add a pinch of cinnamon or cardamom along with the saffron, if desired.
Preparation Details
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 4
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 cup basmati rice
- 1 teaspoon salt
- 1 ⅞ cups water
- ¼ cup dried apricots, diced
- ¼ cup slivered almonds
- 1 tablespoon rose water
- ¼ teaspoon saffron threads, crushed
Steps
- Melt butter in a large saucepan over medium heat. Add onion and carrot; cook and stir until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
- Stir in water until combined. Stir in apricots, almonds, rose water, and saffron; bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat; let stand, covered, 10 minutes. Stir before serving.
