Apricot, almond and pomegranate rice pilaf
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Cooking tools:
- Nonstick skillet
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Serving bowl
- Fork
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon butter or margarine
- 1 medium onion
- peeled and diced
- 2 cups rice
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1-2 cloves garlic
- 1 litre chicken or vegetable stock
- 200 grams dried apricots
- left whole or quartered
- 80g pitted dates
- left whole or halved
- 40g pepitas
- ¼ bunch fresh coriander
- Seeds from ½ pomegranate
- 100g flaked almonds
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