Brown Butter Dates With Ras el Hanout

Name: Brown Butter Dates With Ras el Hanout
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6 servings
Cuisine: Palestinian, North African Inspired
Ingredients: 2 cups/1 pound unsalted butter; 5 garlic cloves, smashed and peeled; 2½ teaspoons ras el hanout; 12 to 16 large whole Medjool dates, unpitted; 2 teaspoons lemon juice; Flaky sea salt

Recipe from Michael Rafidi

Adapted by Ligaya Mishan

Updated September 14, 2026

Nico Schinco for The New York Times. Food Stylist: Kaitlin Wayne.

Media 1 of 1

Ready In: 40 min
Rating: (0)
Comments: Read comments

At Albi, Michael Rafidi’s elegant and welcoming Palestinian restaurant in Washington, D.C., enormous Medjool dates from Jericho, a town near the Dead Sea, are gently poached in butter infused with ras el hanout, a vibrant North African spice blend that brings toasty notes of earth and citrus. The dates are then roasted over coals until smoky and luscious, with a dark, caramelly sweetness. (At home, if you don’t already have a charcoal grill going, just pop them in a grill pan or under a broiler for a minute or two.) The last, elevating touch is a gloss of that brown butter, along with a squeeze of lemon and a sprinkle of flaky salt. You’ll want to save any leftover butter to spread the love around: It’s transformative, whether brushed on warm bread, spooned over grilled meat, or whisked with a little vinegar or lemon juice as a sauce for roasted vegetables. —Ligaya Mishan

Featured in: The Restaurant List 2026

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Ingredients

Yield:6 servings

2 cups/1 pound unsalted butter
5 garlic cloves, smashed and peeled
2½ teaspoons ras el hanout
12 to 16 large whole Medjool dates, unpitted
2 teaspoons lemon juice
Flaky sea salt

Ingredient Substitution Guide

Preparation

Step 1
Heat a charcoal grill to medium heat. Set a fine-mesh sieve over a medium bowl and set aside.
Step 2
In a medium saucepan over medium heat, melt the butter, stirring frequently until it reaches a foamy state. Add the smashed garlic cloves and stir continuously with a rubber spatula until the milk solids are lightly browned. Strain the butter through the sieve into the bowl to remove the garlic, scraping any milk solids back into the butter.
Step 3
Return the butter to the pot over low heat and stir in the ras el hanout. Cook, stirring frequently, to lightly toast the ras el hanout spices and allow them to bloom, 1 to 2 minutes.
Step 4
Add the dates to the pot and gently poach the dates over low heat, keeping the butter at a gentle simmer. Cook, turning the dates occasionally, until tender and infused, about 15 minutes.
Step 5
Using a slotted spoon, remove the dates from the pot, reserving the butter. Grill them over coals until lightly caramelized, about 30 seconds. Using tongs, transfer the dates to a mixing bowl and add 2 tablespoons of the reserved ras el hanout butter along with the lemon juice. Toss gently to coat. Transfer dates to a platter, garnish with flaky salt and serve.