Rice with Dates Arabian Peninsula
Experience the warm, fragrant flavors of the Arabian Peninsula with this delightful Rice with Dates recipe. This culturally inspired dish features fluffy basmati rice infused with aromatic spices like cinnamon, cardamom, and cloves, creating a symphony of taste that dances on the palate. Tender, sweet dates add a natural caramel-like richness, balanced by the golden depth of caramelized onions. Enriched with ghee and optionally adorned with saffron for a luxurious touch, this dish is as visually stunning as it is satisfying. Perfect as a festive side dish or a wholesome main course, a sprinkling of roasted almonds provides the perfect crunch to complete the experience. Quick to prepare and bursting with Middle Eastern flair, this recipe is a must-try for anyone seeking to elevate their meal with exotic, irresistible flavors.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 cup Dates (pitted and chopped)
- 3.5 cups Water
- 3 tablespoons Ghee (or clarified butter)
- 1 large Onion (thinly sliced)
- 1 piece Cinnamon stick
- 4 pods Cardamom pods (lightly crushed)
- 4 pieces Cloves
- 1 teaspoon Salt
- 0.25 teaspoons Saffron threads (optional)
- 2 tablespoons Hot water (for saffron)
- 0.25 cup Roasted almonds (for garnish, optional)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 20 minutes, then drain and set aside.
If using saffron, steep the saffron threads in 2 tablespoons of hot water and set aside.
Heat 3 tablespoons of ghee in a large pot over medium heat. Add the thinly sliced onion and cook, stirring frequently, until golden brown and caramelized (approximately 8–10 minutes).
Add the cinnamon stick, cardamom pods, and cloves to the pot. Stir for 1–2 minutes until the spices release their aroma.
Add the chopped dates and cook for another 2 minutes, allowing them to soften slightly and blend with the spices.
Add the drained basmati rice to the pot and stir gently to coat the rice in the spices and ghee.
Pour in 3.5 cups of water and add 1 teaspoon of salt. Bring the mixture to a boil over medium-high heat.
Once the water is boiling, reduce the heat to low, cover the pot tightly with a lid, and let the rice cook undisturbed for 15–18 minutes or until all the water is absorbed and the rice is tender.
If using saffron, drizzle the saffron water over the rice and gently fluff the rice with a fork to distribute the flavor and color evenly.
Remove the cinnamon stick, cardamom pods, and cloves before serving if desired.
Garnish the rice with roasted almonds for extra crunch and serve warm as a side dish or main course.
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 251.5 g | 91% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 114.3 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1810 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
