Rice Pilaf with Pistachios and Prunes

Rating: Unrated

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
June 2007

Gallery

Recipe Summary

total:
30 mins
Yield:
8
Advertisement

Ingredients

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.

    Advertisement

  • 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.

Make Ahead

The pistachio-and-prune mixture can be prepared up to 3 hours ahead and kept at room temperature. Reheat before serving.

Advertisement
© Copyright 2021 foodandwine.com. All rights reserved. Printed from https://www.foodandwine.com 05/10/2021