Moroccan Rice Pilaf - cooking recipe

Ingredients

2 cups white rice
4 tablespoons butter, divided
1 medium onion
2 tablespoons minced garlic
1 Thai chile, chopped
3 cups chicken broth
1/2 cup white wine
1 handful Italian parsley
4 sprigs mint
10 ounces mixed dried figs, dates and apricots
2 pinches saffron
salt and pepper
4 pieces crystallized ginger, finely chopped
1 tablespoon olive oil
1/3 cup sliced almonds

Preparation

Melt 2 tablespoons with olive oil in a medium saucepan.
Saute onion until soft.
Add garlic and chili and saute.
Season with salt and pepper.
Add rice and saute until slightly toasted.
Meanwhile heat chicken broth in microwave or other pot on stove.
Add saffron crushing slightly to broth and let steep.
When rice is slightly toasted add wine and stir to combine stirring as it boils off and most of the liquid cooks off.
Add broth and stir to combine.
Bring to boil, cover and reduce to simmer.
After 10 minutes add the almonds, chopped dried fruits and ginger.
Allow to cook another 10 minutes.
Add remaining butter and chopped herbs.
Cover pot, remove from heat, and leave covered for 10 minutes.
Uncover and fluff with a fork, taste for seasoning and serve in a large bowl garnishing with extra chopped herbs and extra toasted almonds.