Indian-Spiced Rice Pilaf with Dates and Parsley

Name: Indian-Spiced Rice Pilaf with Dates and Parsley
Yield: Serves 4 as a side dish
Ingredients: 1 1/2 cups, basmati rice or long-grain rice; 2 1/4 cups, water; 1 1/2 teaspoons, table salt; , ground black pepper; 3 tablespoons, unsalted butter; 1 , small onion, minced (about 1/2 cup); 2 medium cloves, garlic, minced; 2 teaspoons, grated fresh ginger; 1/8 teaspoon, ground cinnamon; 1/8 teaspoon, ground cardamom; 1/4 cup, chopped dates; 2 tablespoons, chopped fresh parsley leaves

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Appears in Cook's Illustrated March/April 2000, America's Test Kitchen TV

Side Dishes

Rice

Vegetarian

Traditional recipes insist that for a truly great pilaf you must soak or at least repeatedly rinse the rice before cooking. Is this really necessary, or is it just an old wives' tale?

SERVES4 as a side dish

TIME1 hour

WHY THIS RECIPE WORKS

We wanted to discover the best way of handling and cooking the rice for the best rice pilaf recipe. We found that while an overnight soak wasn’t necessary, rinsing fragrant basmati rice before cooking gave us beautiful separated grains. Ins...

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