Active Time

　　15 minutes

　　Total Time

　　35 minutes

　　

Ingredients

Makes 8 servings

　　1 1/2 cups basmati rice

　　6 cups water

　　2 tablespoons kosher salt

　　2 tablespoons vegetable oil

　　3/4 lb firm-ripe apricots (4 large), cut into 1/2-inch pieces

　　1/3 cup shelled pistachios (not dyed red)

　　1/3 cup dried cherries or cranberries

　　3 tablespoons dried currants

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

Wash rice in 6 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve.

　　

Step 3

Bring 6 cups water and salt to a boil in a 4-quart heavy ovenproof pot with a tight-fitting lid, then stir in rice and cook, uncovered, 6 minutes (rice will still be firm). Drain in sieve.

　　

Step 4

Heat oil in dried pot over moderate heat until hot but not smoking, then add rice, stirring until well coated, and remove from heat. Stir in remaining ingredients.

　　

Step 5

Bake, tightly covered, in middle of oven until rice is tender, about 18 minutes, then fluff with a fork.