A special table pilaf in which Malatya's famous dried apricots add a sweet-sour balance to buttery rice pilaf. The apricot's slightly tangy taste creates a lovely contrast alongside meat dishes.
Soak the dried apricots in warm water for 15 minutes to soften, then drain and quarter them.
Melt the butter in a pot and sauté the rinsed rice for 2-3 minutes.
Add the hot water and salt and bring to a boil; once boiling, reduce to low heat and cook with the lid closed for 10 minutes.
Add the apricot pieces on top of the rice, cover, and continue cooking until the water is absorbed.
Remove from heat and let rest for 8-10 minutes; serve sprinkled with pistachios if desired.
Important: Soaking the dried apricot briefly in warm water both softens it and makes it easier to distribute evenly in the pilaf. Contains no allergen.
If you cut the apricots into small pieces and add them in the last 5 minutes of cooking, they keep their freshness without softening too much and falling apart.
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