Categories: Rice, Vegetarian 
      Yield: 6 servings 
  
    1/4 c  Olive oil 
  1 1/2 c  Rice, brown;long grain 
      1 pn Saffron strands; opt 
    1/2 c  Apricots, dried;snipped into 
           -slivers 
    1/2 ea Cinnamon stick 
      8 ea Cloves 
      4 ea Cardamom pods; lightly 
           -crushed 
           -Salt & pepper 
      3 c  -Water 
      2 ea Onions; peeled & sliced 
    1/3 c  Raisins 
    1/2 c  Pine nuts;or slivered 
           -almonds 
 
---------------------------------TO GARNISH--------------------------------- 
           Mint sprig 
  
  Heat half the oil in a heavy-bottomed saucepan. Add the rice and 
  saute for 5 minutes, stirring gently. 
  Add the saffron, if using, the apricots, spices, 1 teaspoon salt and 
  the water. 
  Bring to a boil, then cover tightly and leave to cook over very gentle 
  heat for 45 minutes. Then turn off the heat and leave covered. 
  Saute the onion in the remaining oil for 10 minutes, until softened 
  and lightly browned. Add to the rice, together with the raisins and 
  nuts. Check the seasonings and stir lightly with a fork. Garnish with 
  a mint sprig to serve.