Pilaf is a dish of rice (or other grain) that's been cooked in stock with spices.

In a saucepan over high heat, combine the rice, water, 1/4 teaspoon of the salt and the saffron. Bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 45 minutes. Transfer to a large bowl and keep warm.

In a small bowl, combine the orange zest and juice, oil, and remaining 1/2 teaspoon salt. Whisk to blend. Pour the orange mixture over the warm rice. Add the nuts and apricots and toss gently to mix and coat. Serve immediately.

• 1 1/8 cups dark brown rice, rinsed and drained
• 2 cups water
• 3/4 teaspoon salt, divided
• 1/4 teaspoon saffron threads or ground turmeric
• 1/2 teaspoon grated orange zest
• 3 tablespoons fresh orange juice
• 1 1/2 tablespoons pistachio oil or canola oil
• 1/4 cup chopped pistachio nuts
• 1/4 cup dried apricots, chopped