RCI-RC.001.0128.001
Mid-East Pilaf
Makes 6 servings.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1 tablespoon
- onion1 mediumchopped
- 1 tablespoon
- cashew bits or halves⅔ cup
- ⅓ cup
- 3 cups
- 1 cup
- ¼ teaspoon
- ¼ teaspoon
- ¼ teaspoon
- ¼ teaspoon
- ⅛ teaspoon
- ⅛ teaspoon
- ⅓ cup
Method
1
Heat vegetable oil in a large skillet over medium heat.
2
Add chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and lightly golden.
4 minutes
3
Stir in brown sugar and cook for 1 minute until the sugar dissolves and coats the onion.
1 minutes
4
Add cashew bits and raisins to the skillet, stirring constantly for 1-2 minutes to lightly toast the cashews.
2 minutes
5
Pour in the apple juice and bring to a gentle simmer, scraping up any browned bits from the pan bottom.
1 minutes
6
Combine salt, ground cinnamon, turmeric, cracked black pepper, cardamom, and ground cloves in a small bowl.
7
Add the spice mixture to the skillet and stir well to distribute evenly.
8
Fold in the hot cooked rice in batches, stirring gently to combine without breaking the grains.
2 minutes
9
Add the chopped dried apricots and fold gently into the rice mixture.
10
Cook uncovered for 2-3 minutes, stirring occasionally, until the pilaf is heated through and the apple juice is absorbed.
3 minutes
11
Taste and adjust seasoning if needed, then transfer to a serving dish.