Saffron Rice Pilaf with Apricots and Almonds

• 1/4 cup (1/2 stick) butterbutter
• 1 onion, choppedonion
• 1/8 teaspoon ground saffronsaffron
• 1/4 teaspoon ground clovesclove
• 1 1/2 cups long-grain white ricewhite-rice
• 3 cups chicken stock of canned brothchicken
• 1/2 cup dried apricots, quartered (about 3 ounces)apricot
• 1/4 cup dried currantscurrant
• 1/2 cup slivered almonds (about 2 ounces), toasted

1. 01Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saut&5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.

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