Rice With Prunes And Pistachios |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Indian inspired food and wine recipe for this unusal but delicious flavor combination 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:
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.
12. MAKE AHEAD The pistachio-and-prune mixture can be prepared up to 3 hours ahead and kept at room temperature.
13. Reheat before serving.
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