Medjool Pilaf

1. 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.

2. 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.

3. 3

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

4. 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.

5. 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.

6. 6

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.