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4 Tbsp olive oil
1/4 cup pine nuts
1/4 cup slivered almonds
1 finely chopped onion
1 cup Basmati rice, uncooked
1/4 - 1/2 cup dried figs, stems removed, chopped
1/4 - 1/2 cup dried apricots, chopped
1 cinnamon stick
1 pinch saffron
1 3/4 cups hot chicken stock
Salt & pepper to taste

1. Preheat oven to 350-degrees.
2. In a large frying pan, heat the oil. Add the pine nuts and almonds and sauté over medium-low heat until lightly brown. Remove to a plate.
3. Add onions to the oil and sauté until soft, about 5 minutes
4. Add rice and sauté until translucent. Stir in the reserved nuts, figs, apricots, cinnamon, saffron, stock, salt and pepper.  Bring to a boil.
5. Cover the pan and place it in the oven for 20 minutes. If your pan isn’t oven-proof, transfer the pilaf to a casserole dish, cover and bake as directed.

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