Ingredients

• 1/4 cup chopped dried apricots
• 2 wide strips lemon zest
• 2 cups cold water
• 3 tablespoons unsalted butter
• 1 teaspoon garam masala (an Indian spice blend)
• 1 medium onion, diced
• 1 1/4 teaspoons kosher salt
• 1 cup basmati rice, lightly rinsed and drained
• Freshly ground black pepper
• 1 bay leaf
• 1/3 cup fresh mint leaves
• 1/4 cup toasted unsalted pistachios or cashews

Instructions

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 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
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 teaspoon 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 saucepan. Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork. Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts.
3. Game Plan: Toast the nuts while the rice cooks.