Saffron Rice Pilaf With Apricots And Almonds

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
1		Onion - chopped
1/8 teaspoon	0.6ml	Ground saffron
1/4 teaspoon	1.3ml	Ground cloves
1 1/2 cups	240g / 8.5oz	Long-grain white rice
3 cups	711ml	Stock or canned broth
1/2 cup	118ml	Dried apricots - (about 3 oz), quartered
1/4 cup	15g / 0.5oz	Dried currants
1/2 cup	46g / 1.6oz	Slivered almonds - (about 2 oz), toasted

Recipe Instructions

Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saute 5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper: transfer to bowl and serve.

Makes about 7 cups.

Source:
Ya Gotta Have It Recipes

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