Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
• Add the rinsed basmati rice to the pot and toast for 2-3 minutes, stirring constantly. This helps to enhance the flavor of the rice.
• Pour in the chicken broth, add crushed saffron threads, turmeric powder, salt, and black pepper. Bring the mixture to a boil.
• Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
• Remove the pot from the heat and let it sit, covered, for 10 minutes to allow the rice to steam.
• Fluff the rice with a fork. Gently stir in the chopped dried apricots and toasted slivered almonds.
• Garnish with fresh chopped parsley before serving. Enjoy your flavorful Moroccan Saffron Rice Pilaf!