Dairy-Free Persian Sweet Rice with Dates (Shireh Polo Ba Khorma)

Ingredients

• 2 cups Basmati Rice
• 3 cups Water
• 1 cup Medjool Dates (pitted and chopped)
• 1 large Onion (sliced)
• 2 tablespoons Coconut Oil
• 1/4 teaspoon Saffron Threads
• 1/4 teaspoon Cinnamon
• 1/2 teaspoon Salt

Instructions

1. 1Rinse the basmati rice thoroughly.
2. 2In a pot, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through.
3. 3While the rice is cooking, heat the coconut oil in a separate skillet over medium heat.
4. 4Add the sliced onion and cook until caramelized, about 15 minutes, stirring occasionally.
5. 5In a small bowl, grind the saffron threads and dissolve them in 2 tablespoons of hot water.
6. 6Once the rice is cooked, gently fluff it with a fork.
7. 7Stir in the chopped dates and saffron water.
8. 8Serve the rice topped with the caramelized onions and a sprinkle of cinnamon.

Substitutions

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