Golden Saffron Rice Pilaf with Sweet Dried Apricots and Toasted Almonds

Ingredients

• •1 cup basmati rice
• •2 tablespoons olive oil
• •1 small onion, finely chopped
• •2 garlic cloves, minced
• •1/4 teaspoon ground turmeric
• •1/8 teaspoon saffron threads, soaked in 2 tablespoons warm water
• •2 cups low-sodium chicken or vegetable broth
• •1/2 cup dried apricots, diced
• •1/3 cup toasted almonds, sliced
• •1 teaspoon salt, or to taste
• •1/4 teaspoon freshly ground black pepper, or to taste
• •2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

1. 1

   Rinse the basmati rice in cold water until the water runs clear, then let it drain thoroughly.

2. 2

   In a medium saucepan, heat the olive oil over medium heat.

3. 3

   Add the chopped onion and sauté until soft and translucent, about 5 minutes.

4. 4

   Stir in the minced garlic, ground turmeric, and saffron water, cooking for an additional 1-2 minutes to release their flavors.

5. 5

   Add the rinsed and drained basmati rice to the saucepan, stirring to coat each grain with the fragrant oil.

6. 6

   Pour in the chicken or vegetable broth, add the diced dried apricots, and bring the mixture to a boil.

7. 7

   Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer gently for about 20-25 minutes, or until the rice absorbs all the liquid.

8. 8

   Remove the saucepan from the heat and let it rest, covered, for 5 minutes.

9. 9

   Fluff the rice gently with a fork and stir in the toasted almond slices. Adjust seasoning with salt and pepper as needed.

10. 10

    Transfer the pilaf to a serving dish and garnish with fresh parsley, if desired. Serve warm.