Go Back

Rice Pilaf with Dried Cherries and Apricots

Dried, tart cherries and sweet apricots are the tasty stars of this delicious and colorful side dish. The dish looks beautiful as a side to any chicken or beef main course and is a perfect accompaniment to your Rosh Hashanah meal.
Course Sides
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings


  • 2 tbsp. olive oil
  • 1 garlic clove, minced
  • 1/4 cup chopped onions
  • 1/4 cup chopped carrots
  • 1/4 tsp. turmeric
  • 1 cup Jasmine rice or basmati rice
  • 1 1/2 cups Kitchen chicken stock
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 1/2 cup dried cherries
  • 1/2 cup dried apricots
  • 1/4 cup slivered almonds (optional)
  • 1/3 cup carrot peeled and shredded


  1. In a small pot, boil 2 cups of water. Add the cherries and apricots. Reduce the heat to simmer and let the fruit cook for 3-4 minutes to soften. Drain. When the apricots are cool, cut into bite size pieces. Set the fruit aside.
  2. In a large pot, on medium heat, heat the oil and saute the garlic and onions and carrots. When soft, add the turmeric, salt and black pepper. Mix for about 20 seconds to incorporate the seasonings. Add the rice, stirring constantly for about 3 minutes.
  3. When a little translucent, add the chicken stock, stirring constantly. When it comes to a boil lower heat to a simmer. Cover the pot and cook for 12-15 minutes. Do not stir. Remove from heat.
  4. Fluff the rice with a fork. Gently fold in the fruit. Place in a pretty serving dish and sprinkle the almonds on top. Enjoy!