When preparing for a cooking class that encompassed all four directions of the Mediterranean, I came upon so many types of rice dishes, that I eventually pooled what I thought to be the best ingredients of several and came up with this.
About 2 cups
In a large saute pan, melt the butter and then stir in the rice until all the grains are coated. Mix in the remaining seasonings until the rice is an even golden color from the turmeric. Add the stock and apricots, increase the heat, bring to a boil. Cover tightly, reduce heat and simmer on low until all the liquid is absorbed, about 20 minutes. Sprinkle with the toasted almonds just before serving.
Any dried fruit is usable - currants, raisins etc.
This recipe was provided by rick k from Milwaukee