| How To Cook: |
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1. Soak the currants and prunes in a bowl of warm water for 15 minutes, then drain and pat them dry with paper towels.
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2. Melt the butter in a 10- to 12-inch skillet or casserole over high heat and add the apricots, currants, prunes and almonds.
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3. Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored.
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4. Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat.
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5. Reduce the heat to low, cover the pan and simmer 25 minutes, or until the liquid has been absorbed.
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6. Serve hot, as a main course for lunch or an accompaniment to Karabakh Khorovats.
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