Apricot Almond Pilaf
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
53
Sourness
36
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Butter1 small
Onion (finely chopped)1 small
Carrot (finely chopped)1 cup
Basmati Rice1 tsp
Salt1.875 cups
Water1 tbsp
Rose Water1 cup
Dried Apricot (diced)1 cup
Slivered AlmondsDirections:
1
Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes
2
Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes
3
Pour in water; stir to combine
4
Mix in saffron threads, rose water, apricots, and almonds; bring to a boil
5
Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes
6
Remove from heat and allow pilaf to stand covered for 10 more minutes
7
Stir before serving