Basmati Rice Pilaf With Apricots

This rice takes on an exotic flare when laced with spices, dried fruits and nuts, from the food network's kitchen cookbook making it easy.""

Put the apricots and lemon zest in the 2 cups of cold water.

Melt the butter in a medium saucepan over medium heat , add the garam masala , and toast , stirring , until fragrant , about 1 minute.

Add the onion and 1 / 4 of the salt and cook , stirring occasionally , until the onion is tender and translucent , about 6 minutes.

Stir in the rice and cook , stirring occasionally , until it begins to brown , about 4 minutes.

Stir in the water along with the apricots , lemon zest , the remaining 1 teaspoons salt and pepper to taste.

Bring to a simmer.

Reduce the heat to low , wrap a clean dish towel around the saucepan lid , and cover the saucepan.

Meanwhile , toast the nuts and set aside.

Cook the rice for 10 minutes , set aside for 5 minutes undisturbed , then remove the lid and fluff with a fork.

Mound the pilaf on a serving dish and tear the mint over it and top with nuts.

dried apricot, lemon zest, water, unsalted butter, garam masala, onion, kosher salt, basmati rice, fresh ground black pepper, mint leaf, pistachios