Saffron, Date and Almond Rice from "Plenty More"

Here's a perfect side dish to serve at your next dinner party. I specify "dinner party" because, to me, it is a bit sinful for a basic weeknight meal. But that's what makes it so good. I'm talking Paula Deen-approved good. And you know what that means is a key ingredient in this recipe's success? You got it: butter.

Now I'm not averse to butter. I believe in everything in moderation. But I also believe in having some nutritious element appear in each dish I eat and with this one, I have a hard time finding that "saving grace." It is basically white rice (sure, you could go brown, but the recipe timing would certainly change), butter, almonds and dates. Not to dissuade any fellow homecooks from making this awesome side - it's pretty fantastic - but I'm just saying you may want to serve something green alongside it :)

That's just what Derek and I did when we served this up alongside our Easter dinner of roasted leg of lamb and the orange and date salad (see previous post). I basically licked the bowl clean. Let's be honest, who doesn't want and love the comfort of buttery white rice, elevated with sweet and pungent saffron spice and dates, and given a textural surprise with the almonds. Heaven.

A note on saffron: If you are not well acquainted with the fabulous Mediterranean spice, get that relationship going already! It's actually one the "world's most expensive spice!" But don't let that deter you. A little can go a long way and grocery stores generally sell it in small enough quantities that you don't have to break the bank to purchase it. Saffron is what makes the final dish appear a yellow-orange color. It's also a star in Paella so you've likely had it before without knowing what that wonderful little ingredient was!

The recipe itself is quite odd. And I'll be honest, we took a shortcut as we had not pre-read the instructions (Cooking 101) and did not have 1-2 hours to spare to let the rice soak. That technique, followed by the multi-step cooking process, is designed to "perfectly cook" the basmati rice and ensure that each little grain of rice is separated from the rest of the pack. When I make this again (see, I did say when, despite my note of caution, this has a potential to be a real crowd-pleaser) I will set aside time to ensure that the recipe is given proper attention. And by time - I'm talking 2-3+ hours from start to finish - though not all hand on.

If you are short on time, you can cook the rice to an al dente texture (say 85% of the way there) and then pick up with the latter part of step 2 (rinse and drain).

We cooked a half recipe of the rice and polished it off between three of us. The full recipe says it is for four people but I'd argue that the full recipe could go a bit further if the rice is not the star of your dish.

Saffron, Date and Almond Rice
page 49 in Plenty More
serves 4-6



Ingredients:

• rounded 2 cups/400 g basmati rice
• 1/2 cup/110 g unsalted butter
• 2/3 cup/100 g whole blanched almonds, coarsely chopped
• 4 large Medjool dates, pitted and coarsely chopped (3 oz/80 g)
• 1/4 tsp saffron threads, soaked in 2 tbsp hot water
• salt and white pepper

Directions:

1. Rince the rice well under running cold water. Put it in a large bowl, cover with plenty of lukewarm water, and stir in 2 tablespoons salt. Allow the rice to sit for 1 to 2 hours, then drain and wash with lukewarm water.
2. Bring a pot of water to a boil and add 2 tablespoons salt, then the rice. Gently boil the rice for 3 to 4 minutes, until the rice is almost cooked. Check this by removing a grain and biting into it: it should still have a tiny bit of bite. Drain the rice and rinse under lukewarm water. Set aside to drain.
3. In the same saucepan, melt 5 1/2 tablespoons/80 g of the butter and saute the almonds for 4 minutes, until they turn slightly golden. Add the dates and cook for a few more minutes. Stir in 1/2 teaspoon white pepper, 1/4 teaspoon salt, and half the rice. Gently flatten this rice and then layer the remaining rice on top. Melt the remaining 2 1/2 tablespoons butter and drizzle this over the top along with 3 tablespoons water. Cover the pan tightly with a lid and cook on the lowest heat possible for 35 minutes. Remove from the heat and spoon the saffron and its soaking water over the top. Cover the pan immediately with a kitchen towel, seal with the lid, and set aside for 10 minutes.
4. To serve, don't stir the rice, just use a large serving spoon to remove portions with the distinct two layers kept separate. Serve at once.