Date Rice - great with tamarind fish

Date Pilaf

This rice has such an exotic fragrance, that I can picture it being served to for a sultan’s pleasure.  The nut garnish is a revelation!  You could also use one of the Chutney Podis in Karen’s Box for Cooks as a topping.

I add this recipe because the sweet rice is an interesting contrast to the sourish Tamarind Sauce – perfect if you were entertaining in your bubble!

Don’t skip the step of washing the rice – this really is an important part of the pilav-making process: it removes excess starch from the grains.  Slipping a clean tea towel under the lid of the saucepan when the rice has finished cooking absorbs the steam and leaves you with the desirable fluffy finish.

(serves 4 – 6)

200g basmati rice

400ml chicken stock

40g butter

100g dates, pitted and chopped

½ tsp freshly ground black pepper

Pinch ground allspice (optional)

½ tsp ground cinnamon

Pinch of hot paprika or chili flakes

½ tsp sea salt

Long strip from a whole orange

30g shredded Italian Parsley

Nut Topping

½ c flaked almonds

1/3 c pine nuts

¼ tsp ground cinnamon

Pinch of sea salt

Put the rice into a large bowl and rinse well under cold running water, working your fingers through it to loosen the starch.  Drain off the milky water and repeat until the water runs clear.  Cover the rice with cold water and leave to soak for 10 minutes.  Drain the rice and rinse a final time.

Bring the stock to the boil, then lower the heat and keep at a simmer.

Melt the butter in a heavy-based saucepan.  Add the dates, pepper and spices and stir briefly.  Gently stir in the rice so that all the grains are coated with the spiced butter.

Pour in the simmering stock and add the salt.  Stir, then bring to the boil and add the orange peel.  Cover with a tight-fitting lid and boil for 6-8 minutes.  The grains should all look plump and separate and the surface will be dented with little holes.  Watch that the pan does not run dry.  You may need to add ¼ c more water to prevent the rice sticking and burning.  Remove the pan from the heat, then slide a clean, folded tea towel under the lid and leave it to stand for 15-20 minutes.

To make the nut garnish, heat the oil in a small frying pan and sauté the nuts for a few minutes until evenly coloured. Tip into a sieve and drain.  Sprinkle on the cinnamon and salt and shake the sieve so the nuts are evenly coated.

When ready to serve, remove the peel from the pilav and stir through the parsley, using a fork to fluff up the grains.  Tip the rice onto a serving platter and scatter on the nuts.