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Rice with Prunes and Pistachios Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 2

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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds wonderful!
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    Wow, I love this combination - so fragrant!
    Was this review helpful? Yes Flag

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