Rice Pilaf With Pistachios, Almonds and Spices

• 1 cup basmati rice or purple jasmine rice
• 2 cups water or stock (chicken or vegetable)
• 2 tablespoons extra-virgin olive oil, unsalted butter or ghee
• 1/2 cup finely chopped onion (optional)
• Salt to taste
• 2 teaspoons rose water
• 1/4 cup pistachios, coarsely chopped (30 grams)
• 1/4 cup almonds, blanched, skinned and coarsely chopped (35 grams)
• 1/2 teaspoon cumin seeds, lightly toasted and ground
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 cup barberries or chopped dried apricots, soaked in warm water for 1/2 hour and drained

1. Place rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes to an hour.
2. Drain.
3. Heat water or stock to a bare simmer in a saucepan or in microwave.
4. Meanwhile, heat 1 tablespoon of the oil, butter or ghee in a wide, heavy skillet or saucepan over medium heat and add onion and salt to taste.
5. Cook, stirring, until the onion begins to soften, about 3 minutes, and add rice.
6. Cook, stirring, until the grains of rice are separate, dry and beginning to crackle.
7. Add hot water or stock, rose water and salt to taste and bring to a boil.
8. Reduce heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
9. Uncover rice and place a clean towel over the top of the pan (it should not be touching the rice).
10. Replace lid and allow to sit for 10 minutes, undisturbed.
11. Meanwhile, heat remaining tablespoon of oil, butter or ghee over medium heat in a medium frying pan or saucepan and add the nuts.
12. Cook, stirring, until lightly toasted, and add spices and barberries or dried apricots.
13. Continue to cook for another minute, until the spices smell fragrant, and remove from the heat.
14. Immediately scrape over the rice.
15. Pile the pilaf onto a platter or into a wide bowl and toss to incorporate the nut and spice mixture.
16. Serve.

basmati rice, water, extravirgin olive oil, onion, salt, water, pistachios, almonds, cumin seeds, ground cinnamon, ground cardamom, barberries

Taken from cooking.nytimes.com/recipes/1016473 (may not work)