Photo by Michael Graydon & Nikole Herriott
Steaming the apricots over the rice while it rests softens them just enough.
Recipe information
Yield
4 servings
Ingredients
1 cup skin-on almonds
1 tablespoon olive oil
Kosher salt
1 cup basmati rice
1 (3x1-inch) strip lemon zest
1/3 cup chopped dried apricots
2 cups chopped parsley
1 tablespoon fresh lemon juice
Preparation
Step 1
Preheat oven to 300°F. Toss almonds with oil on a small rimmed baking sheet; season with salt. Roast, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then chop.
Step 2
Meanwhile, rinse rice in several changes of water until water runs clear. Bring rice, lemon zest, and 1 1/2 cups water to a boil in a small saucepan; season with salt. Reduce heat, cover pan, and simmer until rice is tender, 18–20 minutes. Remove from heat, uncover, and scatter apricots over rice. Cover; let sit 10 minutes. Fluff rice with a fork, then mix in almonds, parsley, and lemon juice. Taste and season with more salt if needed.
Recipe notes
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