Rice With Dates Arabian Peninsula Recipes

RICE WITH DATES (ARABIAN PENINSULA)

Steps:

• Place the rice in a heatproof bowl and cover with boiling water. Let stand 30 minutes to 1 hour then drain in a fine mesh strainer.
• Place the drained rice in a pot with *2 cups* of water and bring to the boil then cover and simmer on low for 10 minutes.
• In the meantime, melt 3 tablespoons butter in a small pan and cook the almonds until starting to brown, stirring often.
• Stir in the dates, raisins, ground cinnamon or cinnamon stick and cloves.
• Turn heat down to low and cook covered for 15 minutes or until the mixture is soft and gooey, stirring often. (Do not overcook or let dry out.).
• After the rice has cooked 10 minutes, remove the pot from the burner without taking off the lid and let stand for 15 minutes.
• Drain the rice in a strainer under warm water and then place half of the rice back in the pot, flattening and spreading it around evenly.
• Dot the first layer of rice with 1 tablespoon of butter.
• Now arrange the cooked almond-date mixture over the rice, spreading it around and flattening with a spatula. Spoon the rest of the rice on top, again spreading it around and flattening the top then dot with 1 tablespoons of butter.
• Invert a heatproof plate on top of the rice or as I did-fold up a tea towel and place it on top of the pot. Cover the pot with the lid and cook on very low heat for 15 minutes.
• After 15 minutes of cooking, remove the pot (but keep the lid on the pot!) to another burner and set aside for another 15 minutes.
• Invert the pot of rice onto a serving platter.
• Serve hot.

ADAS POLO - PERSIAN RICE WITH LENTILS

Steps:

• In a large saucepan, bring salted water to a boil and simmer lentils on low for 20 - 30 minutes, or until tender. Drain water from lentils and set aside.
• In a pan, saute the onions and garlic in oil. Add raisins, dates, and spices, except saffron. Mix well and set aside.
• Cook rice as you would like. For a sure-fire way, I use my rice cooker. Rinse the rice under cold water until the water runs clear. Add to rice cooker and cover with 2 cups water. Add 1/2 teaspoon salt and a drizzle of oil. Cook. Once rice is done, transfer cooked rice to a large bowl.
• In the same pot (or your rice cooker), add oil to just cover the bottom surface. Add potato slices.
• Add a layer of rice.
• Add a layer of lentil-raisin mixture.
• Continue layering, ending with a final layer of rice.
• Cover and cook (on medium heat in a pot or just hit "cook" button on your rice cooker) for 10 minutes.
• Drizzle melted butter and saffron water over your rice.
• Cover the top of your pot or rice cooker with a tea towel to prevent steam from escaping, and top with lid.
• Cook on low for 30 minutes. You want to make the potatoes crispy, so they must cook slowly. In the rice cooker, I continuously hit the cook button so this process (called tadig) can happen. It's totally worth it!
• Serve.