• 1 ½ cup of brown rice for pilaff or 3/4 cup of brown rice for pilaff and 3/4 of cup of white rice for pilaff

  • 1 teaspoon of salt

  • 3 3/4 cups of vegetable broth

  • 5 tablespoons of olive oil

  • 1/3 cup of whitened almonds

  • 1/3 cup of raisins

  • 1/3 cup thick cut dried apricots

  • 1/3 cup thick cutted dates


Put the vegetable broth and salt to boil. Pour the rice and let it cook for about 40 minutes on low heat. If you have white rice, first boil the brown rice for 15 minutes and then add the white and let it cook. It has to be leaky. Then roast the almonds in the oil, add the raisins, apricots and dill. Smooth them for 2-3 minutes and then add them to the pilaf with the oil in the last 5 minutes.

We serve in a pan and it is good to eat hot.