Caramelized Onion Apricot Rice Pilaf

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Today’s Caramelized Onion Apricot Rice Pilaf was conceived as an alternative Easter side to the usual scalloped potatoes. I have since seen the error of my ways and realized that this pilaf shouldn’t be in place of anything. This is a “Yes, and!” situation. You can have your pilaf and your potatoes and eat them too. But I will say that if you plan on serving lamb as your Easter main, I think this pilaf will complement its flavours a little more. I often think of scalloped potatoes as ham’s most natural companion. But why pit two stellar sides against each other when you don’t have to? 

I suppose I should tell you what this Caramelized Onion Apricot Rice Pilaf entails, rather than talking about it like it’s my pick for a side dish fantasy pool. This dish is a classic rice pilaf accented with no-rush caramelized onions, plump raisins, and bits of dried apricots. The pilaf is finished with coarsely chopped hickory smoked almonds, honey-roasted pistachios, parsley, and fresh mint. It’s salty, sweet, herbaceous, and earthy. Truly a flavor-forward side dish that would be at home on any holiday table. 

This pilaf takes a little time to put together, but the process is so hands-off that you’ll be free to tackle the rest of the feast while the onions caramelize and the rice cooks. Another entertaining bonus about this dish – it reheats beautifully and is happy as a clam in the fridge for 3-4 days. So yes, you can make this dish in advance of the main event. 

The first thing we’re going to tackle is the onions. I know there are loads of “shortcut” caramelized onion techniques out there, but I like to do things old school. And by old school, I mean sweating my onions over low heat with a little salt until they become deep golden mush. Is it time-consuming? Yes. But all you have to do is take a peek at the onions now and then to make sure they aren’t sticking to the bottom of the pan. I know it’s a bummer to wait, but the flavor makes it well worth it. The caramelized onions are truly the main character of this dish so spend your time here.

Transfer your finished onions to a bowl and add some whole cumin seeds to the skillet. Give them a quick toast before adding your rice and doing the same. I bought a comically large bag of whole cumin seed to facilitate this recipe (it was the only size available), and I don’t have an ounce of regret. I do, however, need to invest in a jar with a tight seal. The ziplock isn’t cutting it – my spice drawer smells exclusively of cumin. Not a bad thing. Just a slightly overwhelming thing. I’m telling you this to emphasize a point – whole cumin seeds do make a difference in this dish. While ground cumin will get you part of the way there, whole cumin seeds pack more of a punch. Plus, I’m partial to those lightly popping seeds. They do bring their own textural game to the finished pilaf. 

Once the rice and the cumin seeds are nutty, stir in your onions, raisins, and dried apricots. Now, I’m not a huge fan of raisins or dried fruits in general. But in dishes like this pilaf, I love them. Any dish where dried fruit plumps up and gets nice and juicy, I fall head over heels for. So raisins in a nice curry? Yes! Raisins in a cookie? It’s a hard pass for me. Once the fruit is in, pour in some vegetable stock. Add a couple of bay leaves and whole cinnamon sticks, and bring everything to a boil. Reduce to a simmer and carefully cover the skillet or pot with a lid wrapped in a tea towel. This will form a tighter seal and help absorb any excess moisture that develops throughout the cooking process. Translation: It will give you fluffier rice. 

As nutso as I am for whole cumin seeds, I am equally passionate about whole cinnamon sticks. Luckily, I didn’t have to buy them in comically huge quantities. Whole cinnamon sticks bring a more nuanced, full-throated flavour to dishes than ground cinnamon. Plus, in dishes such as this Caramelized Onion Apricot Pilaf, it’s easy enough to extract the stick at the end. It quite literally rises to the top, so why not add the whole thing?

Now, bay leaves. I know some people wonder if they do anything at all. And while I have no true scientific evidence to back up this claim, I feel like they do. And maybe that feeling is enough. But according to culinary minds far more limber than mine, bay leaves have a delicate flavour that you would miss if it were gone. Much like anchovies, which supply a background growl of umami, the bay leaf infuses soups, stews, and yes, pilafs with delicate notes of menthol and eucalyptus. If you leave bay leaves simmering longer, these herbaceous flavours give way to deeper, earthier notes of black tea. Who doesn’t want that in their braising liquid?

Once your rice is tender, fluff the rice with a fork and return the cover. Let it steam for an additional 10 minutes – this allows the grains to separate from each other, making for a more pleasant eating experience. Now, pile the rice onto a platter and cover it with pistachios, almonds, and herbs. And that’s your Caramelized Onion Apricot Rice Pilaf done and ready to join its co-star: A perfectly roasted leg of lamb. But if you’re not celebrating Easter or you’re giving it a miss this year, this pilaf also pairs well with most pieces of protein or even just a simple green salad. She is truly a versatile queen!

Enjoy!