|Basmati rice||1 Pound (500 Gram)|
|Chicken stock||1 Cup (16 tbs)|
|Seedless raisins||8 Ounce (250 Gram)|
|Dried apricots||8 Ounce (250 Gram)|
|Water/Orange juice||1 Cup (16 tbs)|
|Blanched almonds||4 Ounce (125 Gram, Flaked Or Whole)|
|Ground cinnamon||1 Teaspoon|
First cook the Basmati rice by the absorption method, using a good chicken stock and 60 g/ 2 oz butter.
Stir the seedless raisins into some butter.
Add the apricots and just cover with water or orange juice.
Simmer gently — don't let them get at all mushy.
Lightly brown the blanched almonds.
Also bake one small apple and one small quince per person.
(Or slice apple, quince or pear and cook the slices until golden brown in butter.) On a warmed platter, arrange the rice and sprinkle on the raisins, apricot and nuts.
Arrange the baked fruit evenly around the edge.
Sprinkle with cinnamon.
Scoop out one or two apples.
Fill with warmed brandy or rum and ignite, then proceed carefully to the table.
For a Vesuvius effect, pile the pilaff high on a platter and make a dent in the top into which you either put a single scooped out fruit or line with foil as a receptacle for the alcohol.