Implementation:
If we use fresh apricots for rice pilaf, make sure they are ripe but firm. Remove the seeds and cut them into quarters.
Heat the olive oil or butter in a small saucepan, add the chopped onion and let it become transparent for 3-4'. Add the apricots and sauté for two to three minutes. Add the raisins, cardamom, cinnamon and rice.
Mix to butter the ingredients. Add the hot broth, stir and reduce the heat. Add the lentils. Simmer the rice with the pot half covered for about 15 minutes, on a low heat. Season with salt and pepper towards the end. When small holes appear on the surface, the rice is ready.
Remove from heat and place a clean towel over the pot. Cover with the lid and let the rice rest for 5 minutes to absorb its liquid.
Remove the cardamom and cinnamon. Sprinkle with the chopped parsley and the walnut. Fluff the pilaf with a fork and serve on plates.
Alternatively, add any nut you wish and any dried fruit you like.
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