Iraqi Rice Pilaf

2 cups basmati rice, rinsed in cold water
1/2 cup date molasses*
1/2 tsp ground saffron
1/2 tablespoon cardamom
2 teaspoons rose water
1 teaspoon salt
3 tablespoons ghee or butter

1. Combine, saffron, cardamom and rose water in a small cup.

2. Bring a large pot of water to boil with the salt. Add the rice and boil uncovered for precisely 8 minutes, then drain.

3. Mix the date molasses with the rice, then mix in the rose water mixture.

4. Choose a medium sized heavy bottomed pot. Melt the butter in it over medium heat. Add 2 spatula-fulls of rice and mix with the butter, patting down to cover the bottom of the dish. Pile the reminder of the rice in a loose cone shape and poke a few holes in the rice with the spoon handle. Sprinkle a few tablespoons of water over the rice, then wrap the pots lid with a towel and cover the dish. Place over very low heat and let cook for 20-25 minutes. Keep a close eye at the end as the rice can burn (use your nose to see if it begins to smell burned).

5. The easiest way to unmold the rice is to prepare a sinkful of cold water, dip the bottom of the pot in cold water for about 30 seconds, then invert the pot onto a serving platter. If the rice crust does not release fully, simply break up the crunchy pieces that stuck to the pot and scatter over top.

*Date molasses is available in Middle Eastern groceries. You can make a quick substitute by placing 1/3 cup minced Medjool dates in a small saucepan with 3 tablespoons water. Bring the mixture to a simmer and mash with a fork so that the dates melt into a paste.