Aromatic Basmati Rice With Apricots And Cashews

• 2 1/2 cups basmati rice
• 4 tablespoons unsalted butter
• 2 medium onions, halved and sliced 1/2-inch thick
• 2 medium carrots, peeled and cut into 1/2-inch dice
• 1 teaspoon ground cardamom
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cloves
• 1 cup roasted unsalted cashews, coarsely chopped
• 1 cup chopped dried apricot
• 1/3 cup chopped fresh cilantro or 1/3 cup parsley
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh ground pepper
• 1/2 cup turkey broth (optional) or 1/2 cup chicken broth (optional)

1. Bring a large pot of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.
2. Boil, uncovered until the rice is barely tender, about 15 minutes; drain into a sieve and rinse under cold running water; place in a large bowl.
3. In a big skillet, melt the butter over med-high heat; add in the onions and carrots; cook, stirring often, until the onions are golden brown, 10-12 minutes.
4. Add the cardamom, ginger, cinnamon, turmeric, and cloves; stir until very fragrant, 15-30 seconds.
5. Scrape the vegetables into the bowl of rice and mix.
6. Stir in the cashews, apricots, cilantro, salt, and pepper; place in a lightly buttered baking dish, drizzle with the broth, cover, and bake in a preheated 350u0b0 oven for about 30 minutes.

basmati rice, unsalted butter, onions, carrots, ground cardamom, ground ginger, ground cinnamon, ground turmeric, ground cloves, cashews, apricot, fresh cilantro, salt, fresh ground pepper, turkey broth

Taken from www.food.com/recipe/aromatic-basmati-rice-with-apricots-and-cashews-404088 (may not work)