Step 1

Place dry, oil free large saucepan or small skillet over medium high heat.

Step 2

Add almonds and pistachios. Toast lightly, shaking the pan, until the nuts smell amazing. Remove immediately.

Step 3

Melt butter in a large saucepan over medium high heat. Add garlic and onion, saute until translucent.

Step 4

Add rice and stir for 30 seconds or until mostly translucent.

Step 5

Add Spices, stir. Add broth, sultanas and apricots, stir.

Step 6

Cover with lid, bring to simmer then immediately turn heat down to medium low (low for strong ovens).

Step 7

Cook for 15 minutes or until liquid is absorbed (tilt pot to check). Then remove pot from the stove (still covered) and leave, undisturbed, for 10 minutes.

Step 8

Remove lid, use fork to fluff rice. Add most of the nuts, toss.

Step 9

Transfer to serving bowl. Garnish with remaining nuts and a little sprinkle of parsley if using. Serve!