Mediterranean Spiced Rice with Apricots
Elevate your dinner table with this vibrant Mediterranean Spiced Rice with Apricots, a delightful fusion of warm, aromatic spices and natural sweetness. Fluffy basmati rice is infused with cumin, cinnamon, and turmeric, then tossed with tender dried apricots, golden raisins, and toasted slivered almonds for a rich combination of textures and flavors. Sautéed onions and garlic deepen the savory base, while fresh parsley and mint add a bright, herbaceous finish. Perfect as a flavorful side dish or a light vegetarian main, this recipe is quick to make—ready in just 35 minutes—and ideal for weeknight dinners or festive occasions. Serve it warm, garnished with herbs and almonds, for an irresistibly fragrant, visually stunning dish your family and guests will love. Keywords: Mediterranean rice, spiced rice recipe, apricot rice, easy vegetarian sides.
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Recipe Information
Ingredients
- 1.5 cups basmati rice
- 3 cups water
- 2 tablespoons olive oil
- 1 medium (finely chopped) yellow onion
- 2 minced garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 0.5 cup (chopped) dried apricots
- 0.25 cup golden raisins
- 0.25 cup (toasted) slivered almonds
- 2 tablespoons (chopped) fresh parsley
- 2 tablespoons (chopped) fresh mint
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
In a medium saucepan, bring 3 cups of water to a boil. Once boiling, stir in the rice and a pinch of salt. Reduce the heat to low, cover the saucepan, and let the rice simmer for 15 minutes or until tender. Remove from heat and keep covered for another 5 minutes.
While the rice cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes.
Add the minced garlic, ground cumin, ground cinnamon, and ground turmeric to the skillet. Stir and cook for 1–2 minutes until fragrant.
Stir in the chopped dried apricots and golden raisins, cooking for another 2 minutes to soften the dried fruits.
Fluff the cooked rice with a fork, then add it to the skillet with the spiced onion and apricot mixture. Gently mix to combine, ensuring the rice is evenly coated with the spices.
Season the rice with salt and black pepper to taste. Stir in the toasted slivered almonds, chopped parsley, and chopped mint.
Serve warm as a side dish or light main, garnished with additional parsley and almonds if desired.
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 157.5 g | 57% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 49.5 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1586 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
