Basmati Rice Pilaf with Apricots

I've been looking for ways to spice up dishes and add some variety to my diet. When I came across this recipe it looked delicious. The apricots add a nice flavor to an ordinary rice dish and cashews satisfy that need for a little crunch. Add a little spice and fresh mint and you've got a plate full of goodness!

Ingredients (with modifications)

• 1/4 c. chopped, dried apricots
• 2 wide strips lemon zest
• 2 c. cold water
• 3 tbsp. unsalted butter
• 1 tsp. garam masala (I used chili powder)
• 1 medium onion, diced
• 1 1/4 tsp. kosher salt
• 1 c. basmati rice, lightly rinsed and drained
• freshly ground black pepper
• 1 bay leaf
• 1/3 c. fresh mint leaves
• 1/4 c. toasted, unsalted pistachios or cashews

Directions

1. Put the apricots and lemon zest in the 2 cups of cold water.
2. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring, until fragrant, about 1 minute.
3. Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
4. Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes.
5. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoon salt, and pepper to taste.
6. 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.
7. Toast the nuts while the rice cooks.
8. Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts.

Cook's Note: Wrapping the lid with a dish towel keeps the steam in the pot, encourages the rice grains to stay separate, and absorbs condensation that would otherwise collect on the lid and drip back into the pan.