Muscat Date and Orange Pilaf with Toasted Almonds

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

A fragrant rice pilaf featuring sweet Muscat dates and bright orange zest, complemented by crunchy toasted almonds for texture. This Middle Eastern-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs basmati rice, water, Muscat dates for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups basmati rice
• 3 cups water
• 1/2 cup chopped Muscat dates
• 1 tsp finely grated orange zest
• 1/4 cup fresh squeezed orange juice
• 1/3 cup slivered almonds
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Rinse 1 1/2 cups basmati rice under cold water until water runs clear, then drain.
2. Step 2: In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add 1/3 cup slivered almonds and toast for 3-4 minutes until golden and fragrant, stirring frequently to prevent burning. Remove almonds and set aside.
3. Step 3: In the same pan, add rinsed rice and toast for 2 minutes until lightly translucent and fragrant.
4. Step 4: Add 3 cups water, 1 tsp salt, 1/2 tsp ground cinnamon, 1/2 cup chopped Muscat dates, 1 tsp orange zest, and 1/4 cup fresh orange juice. Stir to combine and bring to a boil.
5. Step 5: Reduce heat to low, cover, and simmer gently for 15 minutes until rice is tender and liquid is absorbed.
6. Step 6: Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork, then fold in toasted almonds and 2 tbsp chopped fresh parsley before serving.