Rice Pilaf with Pistachios and Prunes

Be the first to rate & review!

Padma Lakshmi says, "This dish was born out of looking around the kitchen and seeing what I could throw together to dress up rice pilaf. I had some leftover pistachios and half a box of prunes, and I gave it a try." The result is surprisingly delicious. Padma adds that you can substitute cashews for the pistachios and raisins or dried cranberries for the prunes. Delicious, Quick Side Dishes

By Padma Lakshmi

Updated on June 1, 2017

Total Time:

30 mins

Yield:

8

Cook Mode (Keep screen awake)

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.