Ingredients:
Heat
2 tbsp of the oil in large saucepan over high heat. Add the rice and
cook, stirring constantly, stirring constantly with a wooden spoon,
until all the grains are coated. Add water and salt and cover the pan
witha cloth, then with the lid. Reduce the heat to a simmer and cook
for 15 minutes.
Meanwhile, toast the almonds in a dry, nonstick skillet. When they
start tto give off their characteristic aroma- in about 5 minutes-
they are ready. Remove the rice from the heat; it should have absorbed
all the liquid. If not, return the rice to the heat uncovered for a
few minutes to finish evaporation. Transfer the rice to a large bowl
and stir in the almonds, pistachios, raisins and apricots.
Serve the rice heaped in a mound on a serving platter; or press it
into a ring mold brushed with oil, then unmold to give rice an
attractive shape on a platter. Decorate with sprigs of fresg greens,
such as coriander leaves, watercress or mache.
