Ingredients
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5 cups water
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2 1/2 cups basmati rice
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4 small bay leaves
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Kosher salt
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1/2 cup Asian sesame oil
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1 teaspoon cumin seeds
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3 large shallots, thinly sliced (1 cup)
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8 whole star anise pods
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2 teaspoons very finely chopped fresh ginger
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2 teaspoons coarsely crushed black pepper
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1 teaspoon turmeric
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8 pitted prunes, coarsely chopped
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2/3 cup salted shelled pistachios
Directions
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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.
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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.
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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.