Total Time
45 Mins
Yield
Makes 4 servings

How to Make It

Step 1

In a 10- to 12-inch frying pan over medium heat, stir almonds often until golden, about 5 minutes. Pour from pan and reserve.

Step 2

Add butter and onion to pan. Stir occasionally until onion is limp, about 5 minutes. Meanwhile, pit and chop 1/2 the dates. Cut remaining dates lengthwise into 1/2-inch-wide slices; discard pits.

Step 3

Add rice to onion. Stir often until rice is opaque, about 4 minutes. Add cumin, ginger, and cardamom; stir 1 minute longer.

Step 4

Add 1/2 teaspoon salt, broth, and chopped dates. Bring to a boil over high heat, then reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite, about 15 minutes.

Step 5

Stir in peas and cook just until they're hot, 1 to 2 minutes. Pour pilaf into a bowl and top decoratively with sliced dates and almonds. Add more salt to taste.

Step 6

Note: Nutritional analysis is per serving.

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