Ingredients
1/4
cup (1/2 stick) butter
1
1/2 cups long-grain white rice
3
cups chicken stock of canned broth
1/2
cup dried apricots, quartered (about 3 ounces)
1/2
cup slivered almonds (about 2 ounces), toasted
Directions
1.
Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and sauté 5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.
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