Recipe by JOHNTHEBEAR
"A sumptuous but easy Persian-inspired dish. Rosewater can be found in Middle Eastern groceries and in many large supermarkets. The carrot, saffron, and apricots make for a beautiful gold color. Add a pinch of cinnamon or cardamom along with the saffron, if desired."
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onion, finely chopped
carrot, finely chopped
1 7/8 cups
saffron threads, crushed
dried apricots, diced
Followed the recipe except for using some vegetable broth for part of the water and omitting the rose water, since I could not find it. I wouldn't say that this is my favorite pilaf, but it does have good eye appeal, and is flavorful. Next time, I think I will add some cardamon as suggested by the recipe writer, and rose water, if I ever can find it.
This is a truly lovely and different dish, that I will definitely make again. The rosewater, which I found in a middle eastern grocery store, was a little frightening at first, because it smelled like a bottle of perfume! However, when added to the dish, it became much more subtle and really made the dish special. The only thing I did differently was to toast the almonds. Thanks!
It was very nice and easy to make it. Thanks for sharing!
I thought this was really good. I served with the Persian beef kebabs and it was a perfect match. I did add the cardamon. Husband said it's a keeper and my picky 6 year old ate it up.
* Percent Daily Values are based on a 2,000 calorie diet.
Apricot Almond Pilaf
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 89
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