Malatya’s well-known dried apricots add a sweet-and-sour balance to buttery rice pilaf, making this a special-occasion dish. The apricots’ mild tartness pairs nicely with meat dishes.
Soak the dried apricots in warm water for 15 minutes to soften them. Drain and cut into quarters.
Melt the butter in a saucepan and cook the drained rice for 2–3 minutes.
Add the hot water and salt and bring to the boil. Once boiling, reduce the heat, cover and cook for 10 minutes.
Add the apricot pieces on top of the pilaf, cover and continue cooking until the liquid has been absorbed.
Remove from the heat and leave to rest for 8–10 minutes. If desired, sprinkle with pistachios to serve.
Important: Briefly soak the dried apricots in warm water to soften them and help distribute them evenly through the pilaf. Allergens: contains dairy (milk). If you add the optional Antep pistachio topping, the dish contains tree nuts.
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