Name: Greek Rice with Parsley, Almonds, and Apricots
Yield: 4 servings
Ingredients: 1 cup skin-on almonds; 1 tablespoon olive oil; Kosher salt; 1 cup basmati rice; 1 3x1-inch strip lemon zest; ⅓ cup chopped dried apricots; 2 cups chopped parsley; 1 tablespoon fresh lemon juice

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Michael Graydon + Nikole Herriott

Steaming the apricots over the rice while it rests softens them just enough.

Recipe notes