Jazzing up yer Rice

 

Cook the rice with the quantity of your choice.

I cook mine in Coconut M/Silk which adds a rich flavour. Try to cook it so that some of the liquid remains.

Let the cooked rice cool for a wee bit; then add the cut up pitted dates and add them to the rice.  (More date bits are better than less). 

Throw in a handful or three of slivered almonds.

Stir in the dates and almonds.  Eat hot with the meat, fish, or vegan substitute of your choice. 

The dates add a delightful taste; the almonds add a nice bit of crunch.

Yum land again!

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Leftovers are also good.  I eat mine cold.

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Adapted from a traditional Iranian dish,  as featured on National Public Radio's programme "The Splendid Table" 

https://www.npr.org/podcasts/381444592/the-splendid-table

The programme has a splendid  host  (one Francis Lam).  His giggle delights me!! 

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Francis Lam

Francis Lam is the host of The Splendid Table, produced by American Public Media. A regular contributor and frequent guest host on The Splendid Table since 2010, Lam is the former Eat columnist for The New York Times Magazine and is Editor-at-Large at Clarkson Potter, a division within Penguin Random House that is a leader in cookbook publishing. For two seasons, Lam was a regular judge on Bravo’s hit show, Top Chef Masters. An award-winning writer, Lam has written for numerous publications, including Gourmet, Bon Appetít, Food & Wine, Lucky Peach, Saveur, Salon, Men’s Journal, and the Financial Times. He graduated first in his class at the Culinary Institute of America and holds a bachelor’s degree in Asian Studies and Creative Writing from the University of Michigan. He lives with his family in New York City