This fragrant dish is reminescent of Middle Eastern flavors
Servings: 4
Ingredients
- 1 tbsp ghee
- 2 tbsp onion finely chopped. I use Vidalia onion.
- 2 pods cardamon
- 3 cloves
- 1 inch stick cinnamon
- 1 cup basmati rice
- 2 cups chicken broth
- 3 apricots
- 1 tbsp dried cranberries
- 1 tbsp sliced or slivered almonds
Instructions
- Preheat a saucepan on medium heat.
- Add one tablespoon on ghee.
- When melted, add the whole spices and stirring occasionally until fragrant.
- Add the onion and cook until soft.
- Then add the rice and chicken stock.
- Allow the mixture to boil.
- Once the stock has reduced to just under the surface of the rice, yet is still bubbling through, add the lid. Reduce the heat to low and cook for 10 minutes.
- Turn off the heat. Open, fluff with a fork and replace the lid.
- Chop the apricots in a small dice and place in a bowl. Place 1 tablespoon of the cranberries in another small bowl.
- Heat a small non-stick or cast iron pan (with a dark surface) on medium heat. When heated, add the sliced almonds and toast until a light golden brown. Make sure to watch carefully and stir from time to time so as not to burn the almonds.
- To serve, place the rice on a small platter. Remove all the whole spices. Sprinkle with the chopped apricots, the cranberries and the toasted almonds.
© Ginny's Recipe Collection