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1
Pour the milk into a small bowl and add the saffron. Place in the microwave and cook for 30 seconds. You can also warm the milk in a small saucepan over low heat for 1 minute.
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2
Pour two tablespoons of the vegetable oil into a medium-sized saucepan set over medium-high heat. When oil is shimmering, add the shallots, garlic, and apricots. Cook, stirring often with a wooden spoon, until shallots are soft, about one minute.
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3
Add the rice and salt, stir well, and toast for a few seconds. Then pour in 1 1/2 cups water and the milk and saffron mixture. Bring to a boil. Stir well, cover the saucepan, and turn the heat to low. Cook until the rice has absorbed the liquid, 10 to 12 minutes. When done, turn off the heat, remove the cover, and fluff the rice with a fork, and then cover the pot again.
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4
After the rice has been fluffed, pour the remaining tablespoon of oil into a large wok or skillet set over medium heat. When warm, add the beaten eggs and swirl to cover the bottom. Stir occasionally with a spatula until you get small, firm lumps, one to two minutes. Add the chopped scallions, stir well, and cook for another minute.
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5
Add the rice mixture to the eggs. Stir often with a wooden until everything is well mixed and the rice is hot, one to two minutes. Turn off the heat, season to taste with black pepper and salt, and add the toasted almonds and parsley. Serve immediately.
