Rice Pilaf with Pistachios and Prunes

• Recipe by Padma Lakshmi

Padma 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.

Ingredients

1. 5 cups water
2. 2 1/2 cups basmati rice
3. 4 small bay leaves
4. Kosher salt
5. 1/2 cup Asian sesame oil
6. 1 teaspoon cumin seeds
7. 3 large shallots, thinly sliced (1 cup)
8. 8 whole star anise pods
9. 2 teaspoons very finely chopped fresh ginger
10. 2 teaspoons coarsely crushed black pepper
11. 1 teaspoon turmeric
12. 8 pitted prunes, coarsely chopped
13. 2/3 cup salted shelled pistachios

Directions

1. 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.
2. 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.
3. 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.