Aromatic Apricot Pilaf

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1/4 cup (60ml) hot water 1/4 cup (60ml) hot water
• 1 cup (150g) dried apricots, chopped 1 cup (150g) dried apricots, chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• Salt, to taste Salt, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 62g, 18g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Drain well.
2. 2.
   In a small bowl, soak the saffron threads in hot water for 10 minutes.
3. 3.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
4. 4.
   Add the soaked saffron, cinnamon, and cardamom to the pot. Stir well to combine.
5. 5.
   Add the basmati rice to the pot and stir gently to coat the grains with the spices.
6. 6.
   Pour in the vegetable broth and season with salt. Bring to a boil.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for 15 minutes.
8. 8.
   After 15 minutes, add the chopped dried apricots to the pot and gently mix them into the rice.
9. 9.
   Cover the pot again and continue to simmer for another 10 minutes, or until the rice is tender and the liquid has been absorbed.
10. 10.
    Remove the pot from the heat and let it sit, covered, for 5 minutes.
11. 11.
    Fluff the rice with a fork before serving. Garnish with fresh cilantro or parsley.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Saffron threads — Soak the saffron in hot water to release its vibrant color and delicate flavor.
• Dried apricots — Chop the apricots into small pieces for even distribution throughout the pilaf.
• Vegetable broth — Use a high-quality vegetable broth to enhance the overall flavor of the dish.
• Fresh cilantro or parsley — Use either herb for garnish based on personal preference.

Tips & Tricks

• For added richness, you can toast the basmati rice in the pot with a little oil before adding the spices and broth.
• If you prefer a sweeter pilaf, you can add a tablespoon of honey or maple syrup to the rice along with the dried apricots.
• Feel free to customize the spice blend by adding a pinch of ground cloves or nutmeg for extra warmth and complexity.
• To make the dish more substantial, you can add toasted slivered almonds or pine nuts to the pilaf before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Serving advice

Serve Aromatic Apricot Pilaf as a main course accompanied by a fresh salad or steamed vegetables. It can also be served as a side dish alongside grilled meats or roasted vegetables. Pair it with a dollop of yogurt or a squeeze of lemon juice for added tanginess.

Presentation advice

Fluff the rice with a fork just before serving to ensure each grain is separate and fluffy. Garnish the pilaf with a sprinkle of saffron threads or a few chopped dried apricots for an elegant touch. Serve it in a decorative serving dish to showcase the vibrant colors of the dish.