Toasted rice pilaf with crushed walnuts & dates from Something from Nothing (page 191) by Alison Roman

  • lemons
  • shallots
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute jasmine or jasmati rice for basmati and onion for shallots.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Labne with caramelized harissa; Crisp, hot roast chicken with leeks; Crushed-olive chicken with turmeric; Slow-roasted salmon with preserved lemon & sesame

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute jasmine or jasmati rice for basmati and onion for shallots.

  • pattyatbryce on April 15, 2026

    Excellent side. I'd make it again as is. I used basmati, preserved lemon, turmeric, and shallots for the optional ingeredients.

  • bernalgirl on April 06, 2026

    I made a few adjustments and we thoroughly enjoyed this pilaf. My rice-ambivalent son asked me to make it again! I used basmati rice, Better than Bouillon vegetable broth concentrate, red walnuts, 1.5 teaspoons preserved lemon paste in place of sliced lemon, and 4 larger medjool dates, which was a perfect balance for us. I also added the optional turmeric. First note: 6 tablespoons of olive oil plus 4 tablespoons of butter is a *lot* for one up of rice, and I’m one who drizzles the olive oil liberally when the recipe says to do so. I used the full 4 T for the walnut mixture and thus cut 2 T butter and 1 T olive oil, adding some from the walnuts to the sautéing shallots. Next time I’d halve the oil in the walnut mixture and use 3 T of butter. One cup of rice yielded enough for five at dinner and two small leftovers servings.

  • lean1 on March 23, 2026

    Great recipe beautiful color from the tumeric. I used Jasmine rice. Took forever to rinse it. Used half the amount of butter and it wasn't too oily. Added the preserved lemon. A little goes a long way. Will make this dish often.

  • Jane on March 18, 2026

    I made this to accompany the Crushed-olive chicken with turmeric and it worked well. Not the prettiest of rice dishes but tasted great. She says it serves 4-6 and I was serving 5 but decided to make 1.5 times the recipe and I'm glad I did as there was very little left (it was very popular!).

  • sardinelover69 on February 03, 2026

    A bit oily, but great flavors

  • aquilterstable on February 01, 2026

    SO good and unique and ended up getting two(!) stars in my book. Besides the key players mentioned in the recipe name, it also had a whole sliced lemon, and a pinch of turmeric, which I think both really added to the overall deliciousness of the dish.

  • MorseRothHouse on January 19, 2026

    Substitutes dates with golden raisins since we had those in the house. Tasted great!

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