Basmati Rice Pilaf with Apricots
Scattered with jewel-like apricots and crunchy pistachios.
- Preparation Time10 mins
- Cooking Time20 mins
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 teaspoon salt, and pepper to taste. Bring to a simmer. Reduce the heat to low, wrap a clean tea towel around the saucepan lid, and cover saucepan. Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork. Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts.
Game Plan: Toast the nuts while the rice cooks.
Cook's Note: Wrapping the lid with a tea towel keeps the steam in the pot, encourages the rice grains to stay separate, and absorbs condensation that would otherwise collect on the lid and drip back into the pan.
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