1. 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. 2. 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. 3. Meanwhile, toast the nuts and set aside. 4. Cook the rice for 10 minutes, set aside for 5 minutes undisturbed, then remove the lid and fluff with a fork. 5. Mound the pilaf on a serving dish and tear the mint over it and top with nuts. ---------------------------------------------------------------------------
Nutrition
Ingredients
