Rice Pilaf with Pistachios and Prunes

• 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

1. In a medium saucepan, bring the water to a boil.
2. Add the rice, bay leaves and 1 teaspoon of salt and bring back to a boil.
3. Cover and cook over low heat until the rice is tender and the water has been absorbed, about 25 minutes.
4. Meanwhile, in a medium skillet, heat the sesame oil.
5. Add the cumin seeds and cook over moderate heat until sizzling, about 1 minute.
6. 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.
7. Stir in the prunes and pistachios and season with salt.
8. Discard the star anise pods.
9. Fluff the rice with a fork and discard the bay leaves.
10. Spread the rice on a platter.
11. Top with the pistachio-and-prune mixture and serve.

water, basmati rice, bay leaves, kosher salt, asian sesame oil, cumin seeds, shallots, anise pods, fresh ginger, black pepper, turmeric, prunes, pistachios

Taken from www.foodandwine.com/recipes/rice-pilaf-with-pistachios-and-prunes (may not work)