Turn the heat off and place a lid on the pot. Add the onions and sauté for a few minutes until they just begin to turn golden. Add chopped onion ground saffron and cloves and saut 5 minutes. 250g basmati rice salt 120g ghee or clarified butter 1 large onion peeled and thinly sliced. Toss almonds with oil on a small rimmed baking sheet.
Add rice and stir to coat grains. Melt the butter in a saucepan over medium heat. Mix in saffron threads rose water apricots and almonds. Allow to simmer gently for 10 15 minutes until there is only a little bit of stock left in the pot and the rice is almost cooked. Serves four to six.
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Remove from heat and allow pilaf to stand covered for 10 more minutes. Mix in chicken stock dried apricots and. Bring to a boil. Add the bay leaf almonds and apricots. Remove from heat and allow pilaf to stand covered for 10 more minutes.
Add the rice and apricots and stir to coat the rice in the spices. Add the chicken stock and turn down the heat. Reduce heat to low cover and simmer until rice has absorbed the liquid about 20 minutes. Preheat oven to 300. Add the rice and apricots and stir to coat the rice in the spices.
Preheat oven to 300. Remove from heat and allow pilaf to stand covered for 10 more minutes. Melt butter in heavy medium saucepan over medium heat. Add rice and stir to coat grains. Add the rice and continue cooking and stirring until the grains are well coated with the butter.
Reduce heat to low cover and simmer until rice has absorbed the liquid about 20 minutes. Turn the heat off and place a lid on the pot.
