1. Melt butter in a small saucepan. Add onion and cook over low heat, stirring occasionally, until soft.

2. Remove perforated strip from top of oven bag. Add flour and shake well to coat. Place onion mixture, rice, stock, spices and rind in bag. Close with tie, allowing room for rice to expand. Place bag on oven tray, making sure edges do not hang over sides. Using a skewer or toothpick, pierce 6 holes in top of bag near tied end, ensuring no liquid escapes.

3. Cook in a hot oven (200°C) for about 20 minutes, or until rice has absorbed stock. Remove from oven. Stand bag on tray for 5 minutes. Cut slit in top of bag, being careful to avoid escaping steam.

4. Empty rice onto a serving plate. Add apricots, prunes and parsley. Stir with a fork to combine. Season with salt and pepper.

5. Garnish rice pilaf with pistachios.