Ingredients
- null 8 cups water
- null 1 ½ cups Texmati® White Rice
- null ¼ tsp saffron threads
- null ⅓ cup butter, divided
- null 1 large onion, thinly sliced
- null ½ tsp salt
- null ½ tsp pepper
- null ¼ tsp ground cumin
- null ¼ tsp ground coriander
- null ⅛ tsp ground cardamom
- null ⅛ tsp ground cinnamon
- null ⅛ tsp ground allspice
- null ⅛ tsp ground fennel
- null ¼ cup dried apricots, chopped
- null ¼ cup raisins
- null ¼ cup goji berries
- null ½ tsp orange zest
- null ⅓ cup almonds, toasted and slivered
- null ¼ cup pistachios, toasted and chopped
- null 2 Tbsp pine nuts, toasted
- null ½ cup pomegranate seeds
- null 2 Tbsp fresh parsley, finely chopped
Instructions
- Melt remaining butter in heavy-bottomed enamel or nonstick Dutch oven set over medium heat. Spread half of the rice over bottom of saucepan. Layer onion and fruit mixture, then remaining rice, over top; cook, uncovered, for 4 to 6 minutes or until rice starts to brown (you can't see the rice browning but it should smell nutty and fragrant.) Do not stir or move rice to ensure a crispy crust forms on the bottom.