Mhamer Rice with Chef Suzanne

Discover Product Demonstrations Recipes


Date and Rice Pilaf with Spicy Tomato Salsa

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Yield: 4 servings


Date and Rice Pilaf

  • 3 tbsp clarified butter
  • 1 cup medjool dates pitted and chopped
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 2 red chili peppers deseeded and chopped
  • 2 cups basmati rice presoaked and drained
  • 4 cups chicken stock
  • Zest of 1 orange
  • 6 cardamom pods lightly bruised
  • 1 cinnamon stick
  • Salt and pepper
  • ¼ cup rosewater combined with 2 pinches of saffron


  • Toasted almonds pine nuts, and pistachios
  • Parsley leaves

Spicy Tomato Salsa (Dakkous)

  • 2 tbs olive oil
  • 6 cloves garlic crushed
  • ½ cup fresh coriander chopped
  • 5 small red chili peppers deseeded and chopped
  • 8 ripe tomatoes peeled and pureed
  • 1 tsp cinnamon
  • 1 tbsp tomato paste
  • 2 to matoes diced
  • Salt and pepper


Date and Rice Pilaf

  • In a large pot melt the butter and add the dates. Stir in the cinnamon, allspice and chopped chili pepper, coating all of the dates.
  • Add in the drained rice and stir to coat each grain.
  • Pour in the chicken stock and allow to come to a boil.
  • Put in the cinnamon stick, orange zest and cardamom pods and season with salt. Lower the heat and allow to simmer until rice is done for approximately 20 minutes.
  • Drizzle in the rosewater and saffron mixture about 5 minutes before the rice is cooked. Do not stir.
  • The rice will have a two-toned color of white and yellow. Place the cover back on and leave to finish cooking.
  • When done, serve garnished with toasted nuts and fresh parsley leaves.

Spicy Tomato Salsa

  • In a saucepan, heat the olive oil and sauté the garlic for one minute. Add the coriander and stir.
  • Add the chili peppers and tomato purée along with the cinnamon, tomato paste, salt, pepper and allow to come to the boil.
  • Stir in the diced tomatoes.
  • Lower the heat to simmer and leave for 10 minutes to unify the flavors. Serve hot with rice.
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