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1
If using basmati, wash in warm water and rinse under the cold tap.
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2
American long-grain does not need washing.
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3
In a skillet, fry the almonds in half the butter or oil until just golden.
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4
Add the raisins and the dates, and stir gently over moderate heat for a few minutes more.
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5
Bring a large pot of salted water to the boil and throw in the drained rice.
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6
Boil for 10 minutes, until not quite tender, then drain.
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7
Melt a tablespoon of butter in the pan.
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8
Return the rice and stir in the date-and almond mixture and the remaining butter or oil.
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9
Cover with a tight-fitting lid, and steam over very low heat for about 2030 minutes, until the rice is tender.
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10
For rice with date syrup (dibbis), called mhammar in the Gulf States, boil the rice in salted water for 10 minutes, then drain.
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11
Heat 1 tablespoon butter at the bottom of the pan and pour the rice back in.
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12
Add 2 tablespoons butter, 1/2 cup date syrup, 1/2 teaspoon saffron powder, 1 teaspoon ground cardamom, salt, and pepper.
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13
Stir well.
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14
Put the lid on and leave to steam, covered, over low heat for 20 minutes.
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15
You will find date syrup (dibbis) in Middle Eastern stores.
