Basmati Rice Pilaf with Dried Fruits and Almonds

Ingredients

• 1 3/4 cups basmati rice
• 3 tablespoons unsalted butter
• 1/2 cup finely chopped yellow onions, from one small onion
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 2 cloves garlic, minced
• 2 3/4 cups water
• 1 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 3/4 cup dried fruit, such as currants, raisins or finely chopped dried apricots
• 3/4 cup sliced or slivered almonds, toasted in a small dry skillet over medium heat until golden, about 5 minutes

Steps

1. Place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
2. Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.
3. Gluten-Free Adaptable Note: To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.