An Arab dish often served with grilled fish.

　　

Ingredients

serves 6

　　2 cups basmati or long-grain rice

　　2/3 cup blanched almonds, halved

　　5 tablespoons butter or oil

　　3 tablespoons black or golden raisins

　　2/3 cup coarsely chopped California dates

　　Salt

　　

Step 1

If using basmati, wash in warm water and rinse under the cold tap. American long-grain does not need washing.

　　

Step 2

In a skillet, fry the almonds in half the butter or oil until just golden. Add the raisins and the dates, and stir gently over moderate heat for a few minutes more.

　　

Step 3

Bring a large pot of salted water to the boil and throw in the drained rice. Boil for 10 minutes, until not quite tender, then drain.

　　

Step 4

Melt a tablespoon of butter in the pan. Return the rice and stir in the date-and almond mixture and the remaining butter or oil. Cover with a tight-fitting lid, and steam over very low heat for about 20–30 minutes, until the rice is tender.

　　

Variation:

Step 5

For rice with date syrup (dibbis), called mhammar in the Gulf States, boil the rice in salted water for 10 minutes, then drain. Heat 1 tablespoon butter at the bottom of the pan and pour the rice back in. Add 2 tablespoons butter, 1/2 cup date syrup, 1/2 teaspoon saffron powder, 1 teaspoon ground cardamom, salt, and pepper. Stir well. Put the lid on and leave to steam, covered, over low heat for 20 minutes. You will find date syrup (dibbis) in Middle Eastern stores.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf