Basmati Rice Pilaf With Almonds Apricots Parsley Recipes

BASMATI RICE PILAF WITH DRIED FRUITS AND ALMONDS

Steps:

• Place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
• Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.

BASMATI RICE PILAF WITH ALMONDS, APRICOTS, & PARSLEY

Steps:

• Add almonds to a ziplock bag. Using a meat mallet, the back of a spoon, or a glass, lightly crush almonds. They don't need to be pulverized - just break up the majority of the almonds so you get a good crunch. Add the olive oil to the bag, toss to combine.
• Turn out almonds on to a parchment lined baking sheet. Bake at 300 degrees for about 10 minutes, or until fragrant (not burnt!).
• Meanwhile, prepare the rice. Rinse 1 cup of basmati rice. Skipping this step will impact how the rice cooks - don't overlook! Combine rice with 1 1/2 cups of water in a medium sized saucepan. Add lemon zest. Bring to a boil, reduce heat and cover. Cook for 10 minutes, or until water is absorbed and rice fluffs easily with a fork. Discard lemon zest.
• Transer rice to a large bowl. Add dried apricots, parsley, lemon juice. Drizzle with olive oil if desired, and top with salt and pepper. Toss to combine.

RICE WITH PARSLEY, ALMONDS, AND APRICOTS

Steps:

• Preheat oven to 300°F. Toss almonds with oil on a small rimmed baking sheet; season with salt. Roast, tossing occasionally, until golden brown, 10-12 minutes. Let cool, then chop.
• Meanwhile, rinse rice in several changes of water until water runs clear. Bring rice, lemon zest, and 1 1/2 cups water to a boil in a small saucepan; season with salt. Reduce heat, cover pan, and simmer until rice is tender, 18-20 minutes. Remove from heat, uncover, and scatter apricots over rice. Cover; let sit 10 minutes. Fluff rice with a fork, then mix in almonds, parsley, and lemon juice. Taste and season with more salt if needed.

APRICOT ALMOND PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
• Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.

BASMATI RICE PILAF WITH APRICOTS

Steps:

• 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.

BASMATI RICE PILAF WITH APRICOTS

Steps:

• 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 teaspoon 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 teaspoon 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 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.