Say goodbye to boring rice! This dish packs a flavorful punch with rich stock, sweet-tart fruit, warming spice and salty pistachio nuts.
The layer of rice that forms on the bottom of the pilaf is called tah dig. If you want to serve that layer on top, place bottom of pan in large bowl of ice water immediately after step 2 for 30 seconds. Turn upside down onto serving platter, and sprinkle with pistachio nuts.
California-grown apricots tend to be more tart than Mediterranean (Turkish) apricots, so if you like a lot of acidity, opt for Californian. If you prefer a sweeter flavor, go with the Mediterranean style.
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