3cupsvegetable stockor water, you can also use chicken stock if you're not vegan
3dried apricotsfinely chopped
Place the onion and the olive oil in a large pot and sauté under medium heat for 2-3 minutes. Add cumin, allspice, cloves, cardamom, cinnamon stick, bay leaves, pepper and rice and stir until rice gets a white color, about 2-3 minutes.
Add the stock (or water), salt and saffron, cover the pot and wait until it starts to boil. Reduce heat to a gentle simmer and cook covered until almost all of the water is absorbed, about 10-15 minutes.
Turn off the heat, add the dried fruits and almonds and stir/fluff up gently with a fork. Cover the pot and let the pilaf rest for 15-20 minutes.
For a more “al dente” rice you can use 2 1/2 cups water.
Discard the bay leaves and cinnamon stick (and cloves and cardamom pods if used whole) before serving.