Basmati Rice Pilaf With Apricots

• dried apricot, chopped↗1⁄4 cup
• slices lemon zest, wide strips↗2 2
• water, cold↗2 cups
• unsalted butter↗2 tablespoons
• garam masala↗1 teaspoon
• medium onion, diced↗1 1
• kosher salt↗1⁄4 teaspoon
• basmati rice, uncooked, lightly rinsed and drained↗1 cup
• fresh ground black pepper↗
• mint leaf↗1⁄3 cup
• pistachios, can use cashews, unsalted and toasted↗1⁄4 cup

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Meanwhile, toast the nuts and set aside.

4. 4

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

5. 5

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