Apricot Almond Pulao

    55 mins

    Apricots, rosemary, almonds and kishmish in a delicious pulao.

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    Makes: 6 

    • 12 dried apricot halves
    • 15g butter
    • 1 medium onion, chopped
    • 175g long-grain white rice
    • ¼ tsp ground cardamom
    • pepper to taste
    • 600ml low-sodium vegetable stock
    • 75g sultanas
    • 40g slivered almonds, toasted
    • sprigs of fresh rosemary to garnish

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Snip the apricots with kitchen scissors into small slivers. Melt the butter in a large nonstick saucepan over medium heat. Add the onion, rice, cardamom and pepper, and sauté for about 8 minutes or until the rice is toasted.
    2. Stir in the stock, sultanas, almonds and apricots, and bring to the boil. Reduce the heat to medium-low. Cover and simmer for about 25 minutes or until the stock is all absorbed. Remove from the heat and leave to stand for 5 minutes. Fluff with a fork, then serve garnished with rosemary sprigs.

    Health points

    Dried apricots are fat-free and full of nutrients that are good both for blood pressure and lowering cholesterol levels, such as potassium, lycopene, beta-carotene and pectin. In addition, apricots are a rich source of iron. While the drying process removes apricots' store of vitamin C, many other nutrients are enhanced.

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