Middle Eastern · Dinner
Rice with Dates and Caramelized Onions
A Middle Eastern rice dish where basmati is steamed until fluffy and folded through deeply caramelized onions and softened dates, finished with toasted almonds, warm cinnamon, and butter for richness. Served warm as a fragrant side or light vegetarian plate.
$3
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
545Calories
9.8gProtein
19.1gFat
84.2gCarbs
32.6gSugar
8.9gFiber
485mgSodium
33mgChol
8.5gSat Fat
512mgPotassium
92mgCalcium
2.8mgIron
0mcgVitamin B12
4.1mgVitamin C
vegetarian
low-cholesterol
high-fiber
mediterranean
hidden-gems
vegetarian
Instructions
1
Prep
Rinse the basmati rice in a fine sieve under cold running water until the water runs clear, then drain well.
2
Heat
Warm the olive oil and half the butter in a skillet over medium heat, add the onion sliced thin, and cook 18 minutes until deep golden brown and jammy.
3
Heat
Bring the water to a boil in a saucepan over high heat, stir in the rinsed rice and salt, cover, reduce to low heat, and simmer 12 minutes until absorbed and tender.
4
Plate
Fluff the rice with a fork, fold in the caramelized onion, dates, remaining butter, cinnamon, and cardamom until evenly distributed, then mound onto a plate and scatter toasted almonds over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 cup400g basmati rice
- 22 medium onion
- 1212 dates (about 45g)
- 4 tbsp56g butter
- 1/2 cup56g sliced almonds
- 1/2 tsp1/2 tsp ground cinnamon
- 1/4 tsp1/4 tsp ground cardamom
- 1/2 tsp1/2 tsp salt
- 2 tsp10ml olive oil
- 1 1/2 cup360ml water
