Rice with Parsley, Almonds, and Apricots
A fragrant Middle Eastern-inspired rice dish combining toasted almonds, sweet dried apricots, and fresh parsley with fluffy basmati rice, brightened with lemon zest and juice.
Ingredients
- •1 cup skin-on almonds
- •1 tablespoon olive oil
- •1 teaspoon Kosher salt
- •1 cup basmati rice
- •1 strip lemon zest
- •⅓ cup chopped dried apricots
- •2 cups chopped parsley
- •1 tablespoon fresh lemon juice
Cooking Instructions
- 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.
12 min
- 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.
30 min
