Rice with Dates and Almonds

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

An Arab dish, said to be of Bedouin origin.


  • 2 teacups (500 g/1 lb) long-grain rice
  • Salt


Wash and boil the rice until not quite tender, following the recipe for chilau. Drain and keep warm.

Fry the almonds in 60 g (2 oz) butter until