Aromatic Basmati Rice With Apricots And Cashews - cooking recipe

Ingredients

2 1/2 cups basmati rice
4 tablespoons unsalted butter
2 medium onions, halved and sliced 1/2-inch thick
2 medium carrots, peeled and cut into 1/2-inch dice
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1 cup roasted unsalted cashews, coarsely chopped
1 cup chopped dried apricot
1/3 cup chopped fresh cilantro or 1/3 cup parsley
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
1/2 cup turkey broth (optional) or 1/2 cup chicken broth (optional)

Preparation

Bring a large pot of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.
Boil, uncovered until the rice is barely tender, about 15 minutes; drain into a sieve and rinse under cold running water; place in a large bowl.
In a big skillet, melt the butter over med-high heat; add in the onions and carrots; cook, stirring often, until the onions are golden brown, 10-12 minutes.
Add the cardamom, ginger, cinnamon, turmeric, and cloves; stir until very fragrant, 15-30 seconds.
Scrape the vegetables into the bowl of rice and mix.
Stir in the cashews, apricots, cilantro, salt, and pepper; place in a lightly buttered baking dish, drizzle with the broth, cover, and bake in a preheated 350\u00b0 oven for about 30 minutes.