Ingredients
Equipment
Method
- Heat olive oil over medium heat in a large cast-iron skillet until shimmering. Add the onions and reduce the heat to low. Add a generous pinch of salt and cover. Let cook for 30 minutes, stirring the onions occasionally.2 tbsp olive oil, 4 yellow onions
- Stir the garlic into the partially caramelized onions. Cover and cook for another 15 minutes, stirring occasionally. Remove the onions from the skillet and transfer to a bowl. Set aside.4 cloves garlic
- Place the cumin seeds in the skillet and toast until the seeds begin to pop. Add the rice and toast until lightly golden. It should have a lightly nutty aroma.1 tbsp whole cumin seeds, 1 cup basmati rice
- Stir in the onions, raisins, and apricots. Pour in the vegetable stock and add the cinnamon sticks and bay leaves. Bring the mixture up to a boil and reduce to a simmer. Cover the skillet with a lid wrapped in a tea towel and let cook for 20 minutes or until the rice is tender and the liquid is absorbed. **55g (2oz) raisins, 120g (4oz) dried apricots, 2 cups vegetable stock, 2 cinnamon sticks, 3 bay leaves
- Turn off the heat and remove the cinnamon sticks and bay leaves. Fluff the rice and cover. Let sit for 10 minutes. Taste and season with salt accordingly. Add the mint and parsley and fluff the rice with a fork to disperse the herbs.¼ cup fresh mint, ¼ cup fresh parsley
- Transfer the rice to a platter and top with the almonds, pistachios, parsley leaves, and mint leaves. Serve immediately alongside your favorite protein.¼ cup hickory-smoked almonds, ¼ cup honey-roasted pistachios, Additional parsley leaves, Additional mint leaves
Notes
** Be extra cautious with the tea towel if you're cooking on a gas stove. Make sure the edges are bundled up around the handle. The tea towel is there to absorb any excess moisture that develops during the cooking process, resulting in fluffier rice. If you would prefer not to have fabric so close to an element, skip this step. Your pilaf will still taste amazing.