Best Dantes Rice Recipes

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RICE WITH DATES (ARABIAN PENINSULA)



Rice With Dates (Arabian Peninsula) image

Make and share this Rice With Dates (Arabian Peninsula) recipe from Food.com.

Provided by COOKGIRl

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1 cup rice (I used basmati)
2 1/4 cups water
1 teaspoon salt
5 tablespoons butter
1/2 cup slivered almonds
1/3 cup dates, cut into small pieces (run a knife under hot water to make slicing easier)
2 tablespoons raisins
1/2 teaspoon cinnamon (or 1/2 of one small whole cinnamon stick)
1 pinch ground cloves

Steps:

  • Place the rice in a heatproof bowl and cover with boiling water. Let stand 30 minutes to 1 hour then drain in a fine mesh strainer.
  • Place the drained rice in a pot with *2 cups* of water and bring to the boil then cover and simmer on low for 10 minutes.
  • In the meantime, melt 3 tablespoons butter in a small pan and cook the almonds until starting to brown, stirring often.
  • Stir in the dates, raisins, ground cinnamon or cinnamon stick and cloves.
  • Turn heat down to low and cook covered for 15 minutes or until the mixture is soft and gooey, stirring often. (Do not overcook or let dry out.).
  • After the rice has cooked 10 minutes, remove the pot from the burner without taking off the lid and let stand for 15 minutes.
  • Drain the rice in a strainer under warm water and then place half of the rice back in the pot, flattening and spreading it around evenly.
  • Dot the first layer of rice with 1 tablespoon of butter.
  • Now arrange the cooked almond-date mixture over the rice, spreading it around and flattening with a spatula. Spoon the rest of the rice on top, again spreading it around and flattening the top then dot with 1 tablespoons of butter.
  • Invert a heatproof plate on top of the rice or as I did-fold up a tea towel and place it on top of the pot. Cover the pot with the lid and cook on very low heat for 15 minutes.
  • After 15 minutes of cooking, remove the pot (but keep the lid on the pot!) to another burner and set aside for another 15 minutes.
  • Invert the pot of rice onto a serving platter.
  • Serve hot.

Nutrition Facts : Calories 430.6, Fat 21.4, SaturatedFat 9.7, Cholesterol 38.2, Sodium 713.6, Carbohydrate 55, Fiber 3.7, Sugar 11.2, Protein 6.7

TAHDIG RECIPE (CRISPY PERSIAN RICE)



Tahdig Recipe (Crispy Persian Rice) image

Tahdig, pronounced tah-deeg, literally means "bottom of the pot" in Persian. And it refers to a beautiful, pan-fried Persian rice that is fluffy and buttery on the inside with a perfectly golden crust, which is the layer at the bottom of the pot. This tahdig is laced with saffron and scented with orange zest. Be sure to use a nonstick pan for this recipe. Step-by-step photos and more tips in the post.

Provided by Suzy Karadsheh

Categories     Side Dish

Number Of Ingredients 10

1 tsp saffron threads
2 cups basmati rice (like Royal Basmati Rice (affiliate link))
1 to 2 tbsp Kosher salt
2 tbsp whole milk yogurt (Greek or otherwise)
2 tbsp grape seed oil, (or any healthy neutral-tasting oil of your choice )
1 cup dried cherries, (finely chopped )
Grated zest of 1 orange
1/2 teaspoon ground cinnamon
4 to 8 tbsp unsalted butter, (cubed (see note #1))
3 tbsp pistachios, (roughly chopped for garnish )

Steps:

  • Mix the saffron into 1 cup very warm (but not hot) water. Let sit for at least 10 minutes to let the saffron release all of its flavor.
  • In a sieve, rinse the rice under cool running water until the water almost runs clear.
  • In a large pot, combine 8 cups of water and the salt (this is your one shot to season the rice itself). Bring to a boil over medium-high heat. Add the rice and cook until al dente, 5 to 6 minutes. Drain the rice.
  • In a medium bowl, combine 1 cup of the cooked rice, the yogurt, grapeseed oil, and 2 tbsp of the saffron water. Mix thoroughly.
  • Spread the rice-yogurt mixture evenly on the bottom of a 10-inch lidded nonstick pot. Sprinkle 1 cup of the remaining cooked rice on top, followed by 2 tablespoons of the dried cherries, a pinch of orange zest, and a pinch of cinnamon. Add another layer of rice and repeat with the cherries, orange zest, and cinnamon, reserving a couple tbsp of the cherries for garnish. As you go about layering, the rice will start to dome and look "pointy" in the middle--that's okay! Keep it that way. Finish by dotting the top with the butter and pour the rest of the saffron water all over the top.
  • Wrap the lid in a kitchen towel and secure it around the handle with a rubber band. Cover the pot and cook over low heat, 25 to 30 minutes or until the rice around the edges is golden and crispy; it's okay to peek under the lid! (See note #2) Be sure not to burn the bottom layer of the rice, though you do want a nice crust in the bottom.
  • Remove the lid, invert a large serving plate over the pot, and carefully flip them over together. No worries if it sticks, just scrape it out and run with it! Sprinkle the tahdig with the reserved dried cherries and pistachios and serve right away.

Nutrition Facts : Calories 314.7 kcal, Carbohydrate 48.8 g, Protein 5 g, SaturatedFat 4.2 g, Cholesterol 15.3 mg, Fiber 2.3 g, ServingSize 1 serving

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