apricot rice pilaf with pomegranate seeds apricot rice pilaf with pomegranate seeds Israeli Kitchen There are so many ways to dress up rice pilaf. This is a fun one. (Photo: Jerry James Stone)

Apricot rice pilaf

This old-world dish gets new life with fresh fruit and savory spices.

  • Yield: Serves 4-6
  • Prep time: 20 minutes
  • Cook time: 40 minutes

Growing up, pilaf was a staple in my household. It's to be expected as my mom is Armenian. Her dish was a classic and the best pilaf you will ever have. Coming into my own as a chef, I have played with her classic recipe many times. This is one of my favorite spins.


  • 2 tablespoons oil
  • 1 small yellow onion, chopped
  • 1 clove garlic, minced
  • 2 cups wild rice, rinsed
  • 3 cups vegetable broth
  • 1/2 cup chopped apricots
  • 1/4 cup crushed almonds
  • 2 tablespoons pomegranate seeds
  • 1/4 teaspoon salt
  • Chopped parsley


In a medium saucepan, heat the oil over medium. Add in the onion and cook until translucent, about 3 minutes.

Add in the garlic and salt, cooking until fragrant, about 2 minutes.

Add the rice and cook for a minute.

Add broth, apricots and bring to a boil. Reduce to a simmer and cover, cooking for about 20 minutes, until broth is absorbed.

Remove from heat and let stand covered for 5 minutes.

Fluff up rice with a fork, folding in almonds.

Serve topped with parsley and pomegranate seeds.

Related Topics: Mediterranean

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