Recipe

Rice With Prunes And Pistachios Recipe

	Midgelet / All my dishes 1 year, 1 month ago Indian inspired food and wine recipe for this unusal but delicious flavor combination Prep:10m Cook:30m Servings:8	Midgelet
	indian rice basmati prunes pistachios

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Ingredients

5 cups water

2 1/2 cups basmati rice

4 small bay leaves

Kosher salt

1/2 cup Asian sesame oil

1 teaspoon cumin seeds

3 large shallots, thinly sliced (1 cup)

8 whole star anise pods

2 teaspoons very finely chopped fresh ginger

2 teaspoons coarsely crushed black pepper

1 teaspoon turmeric

8 pitted prunes, coarsely chopped

2/3 cup salted shelled pistachios

Directions

In a medium saucepan, bring the water to a boil.

Add the rice, bay leaves and 1 teaspoon of salt and bring back to a boil.

Cover and cook over low heat until the rice is tender and the water has been absorbed, about 25 minutes.

Meanwhile, in a medium skillet, heat the sesame oil.

Add the cumin seeds and cook over moderate heat until sizzling, about 1 minute.

Add the shallots, star anise pods, ginger, pepper and turmeric and cook, stirring, until the shallots are softened and starting to brown, about 7 minutes.

Stir in the prunes and pistachios and season with salt.

Discard the star anise pods.

Fluff the rice with a fork and discard the bay leaves.

Spread the rice on a platter.

Top with the pistachio-and-prune mixture and serve.

MAKE AHEAD The pistachio-and-prune mixture can be prepared up to 3 hours ahead and kept at room temperature.

Reheat before serving.

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