Rice with Parsley, Almonds, and Apricots
['1 cup skin-on almonds', '1 tablespoon olive oil', 'Kosher salt', '1 cup basmati rice', '1 (3x1-inch) strip lemon zest', '1/3 cup chopped dried apricots', '2 cups chopped parsley', '1 tablespoon fresh lemon juice']
Preheat oven to 300°F. Toss almonds with oil on a small rimmed baking sheet; season with salt. Roast, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then chop.
Meanwhile, rinse rice in several changes of water until water runs clear. Bring rice, lemon zest, and 1 1/2 cups water to a boil in a small saucepan; season with salt. Reduce heat, cover pan, and simmer until rice is tender, 18–20 minutes. Remove from heat, uncover, and scatter apricots over rice. Cover; let sit 10 minutes. Fluff rice with a fork, then mix in almonds, parsley, and lemon juice. Taste and season with more salt if needed.
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