Vegetarian basmati rice pilaf with dried apricots

Ingredients:

• 1 cup basmati rice (lightly rinsed and drained)
• 1/4 cup chopped dried apricots
• Ground black pepper
• 2 wide strips of lemon zest
• 2 cups of cold water
• 3 tbsp (45 g) butter
• 1 medium onion, chopped
• 1 and 1/4 teaspoons coarse salt
• 1/3 fresh mint leaves
• 1 bay leaf
• 1 teaspoon Garam masala spice mix (Indian spice mix of cinnamon, nutmeg, cloves, allspice, cardamom, and star anise)
• 1/4 cup toasted unsalted pistachios or cashews

Preparation:

1. Place dried apricots and lemon zest in 2 cups of cold water. Melt butter in a medium saucepan over medium heat, add spices. Garam masala and cook, stirring, until fragrant, about 1 minute. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until the onion is soft and translucent, about 6 minutes.
2. Add the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Add the water with the dried apricots and lemon zest, along with the remaining teaspoon of salt and pepper to taste. Bring to a boil. Reduce the heat to low, wrap the lid of the pan in a clean kitchen towel, and cover it.
   
   Boil for 10 minutes, let stand for 5 minutes, then remove the lid and stir with a fork. Place the pilaf in a mound on a serving platter or in a shallow bowl, garnish with mint and sprinkle with nuts.
   
   Culinary advice: While the rice is cooking, toast the nuts. Wrapping the lid with a kitchen towel will trap steam in the pan, ensuring the rice stays fluffy. The towel will also absorb any condensation that would otherwise collect on the lid and drip back into the pan.