Rice Pilaf with Pistachios and Prunes

1. 1

   In a medium saucepan, bring the water to a boil.

2. 2

   Add the rice, bay leaves and 1 teaspoon of salt and bring back to a boil.

3. 3

   Cover and cook over low heat until the rice is tender and the water has been absorbed, about 25 minutes.

4. 4

   Meanwhile, in a medium skillet, heat the sesame oil.

5. 5

   Add the cumin seeds and cook over moderate heat until sizzling, about 1 minute.

6. 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. 7

   Stir in the prunes and pistachios and season with salt.

8. 8

   Discard the star anise pods.

9. 9

   Fluff the rice with a fork and discard the bay leaves.

10. 10

    Spread the rice on a platter.

11. 11

    Top with the pistachio-and-prune mixture and serve.

* Per serving · 4 servings · Values may vary.