2 tablespoons olive oil
1 onion, finely chopped
1 russet potato, peeled and diced
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 pinch saffron threads
1/2 teaspoon salt
1 cup brown basmati rice
2 cups vegetable broth, or chicken broth
1/2 cup water
1/3 cup currants
1/4 cup sliced almonds, toasted
3 tablespoons chopped dried apricots
1 tablespoon unsalted butter
Heat the oil in a large heavy skillet and add the onion.
Sauté and stir for a few minutes, then add diced potato. Cook and stir until potatoes are golden, 6 to 8 minutes.
Then stir in cumin, turmeric, saffron threads, salt, and basmati rice; cook and stir for 1 to 2 minutes until fragrant.
Add vegetable or chicken broth and water and stir gently.
Bring mixture to a boil, then reduce heat to low, cover, and simmer for 12 to 14 minutes until rice is tender.
Add currants, almonds, chopped apricots, and butter and stir gently. Taste for seasoning; add more salt and pepper if you'd like, then serve.
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