1 cup (225 g / 8 oz.) rice 50 g / 2 oz. butter 50 g / 2 oz. almonds, blanched and halved 8 dates, stoned (they should be fresh, but dried ones will do, if plump) 50 g / 2 oz. sultanas 1 tsp. rosewater (but this can be omitted) While the rice is standing, after cooking, melt the butter in a frying pan. Add the almonds, stirring until they turn golden. Now add the dates and sultanas, and cook, stirring, for a few more minutes. Remove from the stove and mix in the rose water, if used. Pile the rice on a dish and arrange the mixture on top of it. Serves 4-6. From "Middle Eastern Food - East of Orphanides"