Medjool Pilaf

Ingredients

• 0.3 cup almonds sliced
• 1 cup rice 
• 1 tablespoon butter 
• 0.5 teaspoon cumin seed 
• 2 cups fat-skimmed chicken broth 
• 0.3 teaspoon ground cardamom 
• 0.5 teaspoon ground ginger 
• 5 oz medjool dates 
• 0.5 cup onion chopped
• 0.5 cup peas frozen
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

1. In a 10- to 12-inch frying pan over medium heat, stir almonds often until golden, about 5 minutes.
2. Pour from pan and reserve.
3. Add butter and onion to pan. Stir occasionally until onion is limp, about 5 minutes. Meanwhile, pit and chop 1/2 the dates.
4. Cut remaining dates lengthwise into 1/2-inch-wide slices; discard pits.
5. Add rice to onion. Stir often until rice is opaque, about 4 minutes.
6. Add cumin, ginger, and cardamom; stir 1 minute longer.
7. Add 1/2 teaspoon salt, broth, and chopped dates. Bring to a boil over high heat, then reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite, about 15 minutes.
8. Stir in peas and cook just until they're hot, 1 to 2 minutes.
9. Pour pilaf into a bowl and top decoratively with sliced dates and almonds.
10. Add more salt to taste.