Recipe information
Total Time
35 minutes
Yield
Makes 8 servings
Ingredients
1 1/2 cups basmati rice
6 cups water
2 tablespoons kosher salt
2 tablespoons vegetable oil
3/4 lb firm-ripe apricots (4 large), cut into 1/2-inch pieces
1/3 cup shelled pistachios (not dyed red)
1/3 cup dried cherries or cranberries
3 tablespoons dried currants
Preparation
Step 1
Preheat oven to 350°F.
Step 2
Wash rice in 6 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve.
Step 3
Bring 6 cups water and salt to a boil in a 4-quart heavy ovenproof pot with a tight-fitting lid, then stir in rice and cook, uncovered, 6 minutes (rice will still be firm). Drain in sieve.
Step 4
Heat oil in dried pot over moderate heat until hot but not smoking, then add rice, stirring until well coated, and remove from heat. Stir in remaining ingredients.
Step 5
Bake, tightly covered, in middle of oven until rice is tender, about 18 minutes, then fluff with a fork.
