Instructions: Melt the butter in a medium saucepan over medium heat and saute the onion until limp and translucent, about 5 minutes. Add the cashews, raisins and apricots and saute until coated with butter and fruits are slightly softened, about 3 minutes.

Add the barley and saute until it starts to turn golden and begins to smell nice, about 3 minutes. Stir in the cumin and coriander and cook for 30 seconds.

Meanwhile bring the broth to a boil in a medium saucepan over high heat. Add barley mixture and reduce heat to medium-low. Cover and cook, stirring occasionally, for about 40 minutes, or until the liquid is absorbed and the barley is tender.

Remove from the heat, uncover and drape a clean dish towel over the pan to prevent the steam from condensing and dropping back onto the pilaf. Put the cover back on and let the pilaf stand 5 to 10 minutes, or until pilaf is dried out a bit. Season with salt and pepper to taste. Serve hot.

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