Apricot Almond Pilaf
Ingredients1 h servings 289 cals
- 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.
Per Serving: 289 calories; 9.9 g fat; 46 g carbohydrates; 5.6 g protein; 15 mg cholesterol; 637 mg sodium. Full nutrition
ReviewsRead all reviews 7
This is a truly lovely and different dish, that I will definitely make again. The rosewater, which I found in a middle eastern grocery store, was a little frightening at first, because it smelle...
Followed the recipe except for using some vegetable broth for part of the water and omitting the rose water, since I could not find it. I wouldn't say that this is my favorite pilaf, but it doe...
I thought this was really good. I served with the Persian beef kebabs and it was a perfect match. I did add the cardamon. Husband said it's a keeper and my picky 6 year old ate it up.
This was so good. Different, impressive, beautiful . I'd consider using golden raisins instead of chopping apricots. Rose water was $4 at the Middle Eastern store. It added a wonderful nuanc...
I made this as directed and included cinnamon and cardamon. It was lovely! It's a very special delicious "gentle and romantic" dish with sophisticated presence despite its subtle flavoring. ...