Rutab Mu’ass al (Dates in Saffron)

3 steps

This recipe comes from the classic eighth-century Baghdad cookbook "Kitab al-Tabikh".

Updated at: Fri, 07 Jun 2024 22:54:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories1659.4 kcal (83%)

Total Fat15.5 g (22%)

Carbs409.2 g (157%)

Sugars362.3 g (403%)

Protein14.6 g (29%)

Sodium12.6 mg (1%)

Fiber36 g (129%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 poundfresh dates

preferably Khustawi variety

Blanched almonds

one per date

3 tablespoonsrosewater

¼ teaspoonsaffron

2 tablespoonshoney

2 tablespoonssuperfine sugar

plus more to cover

2 teaspoonscinnamon

Instructions

Step 1

Slit and remove the stone from each date and replace with one blanched almond. Squeeze closed.

Step 2

Bring the rosewater, saffron, and honey to a boil and simmer for three to four minutes. Let cool and pour over the dates. Make sure every date is coated. Let them sit for a couple of hours or overnight.

Step 3

Mix sugar and cinnamon together. Remove dates from the syrup and roll in the sugar/cinnamon mixture. Store in a cool place, covered with more sugar.

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