Save to your scrapbook
Date and Almond Pilaff
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This semi-steamed rice dish is sweetened in the traditional way with dried dates. Cooking the rice without removing the lid or stirring gives a light, fluffy result.
For best results, pre-cook the onion mixture and allow to cool before taking to the party. Keep covered in the fridge then reheat thoroughly before continuing.
The finished pilaff can also be reheated. Microwave on full power, stirring occasionally, for 3-4 minutes until heated through, or cover with buttered foil and heat in a preheated oven at 180°C, gas mark 4, until the pilaff is hot.
Typical values per serving:
This recipe was first published in July 2005.