Crispy Black Rice and Manchego Dates with Orange Saffron Cream

Instructions

1. 1

   Preheat the oven to 220°C / 425°F and lightly grease a baking tray with a little olive oil.

2. 2

   In a bowl, mix the cooked black rice with the grated Manchego, red onion, half of the orange zest, cinnamon, half of the salt, black pepper, and 1 teaspoon of the olive oil until the filling holds together.

3. 3

   Stuff each Medjool date with a portion of the black rice filling, pressing gently so they stay nicely closed.

4. 4

   Set up a breading station with three bowls: one with the all-purpose flour, one with the beaten egg, and one with the panko mixed with the remaining salt.

5. 5

   Coat each stuffed date first in the flour, then in the beaten egg, and finally in the panko, pressing lightly so the coating adheres well.

6. 6

   Place the coated dates on the tray, brush or drizzle them with the remaining olive oil, and bake for 14 to 16 minutes at 220°C / 425°F, turning halfway through, until golden and crisp.

7. 7

   Meanwhile, make the cream by stirring together the Greek yogurt, orange juice, honey, saffron, and the remaining orange zest in a small bowl until smooth and fragrant.

8. 8

   Let the crispy dates rest for 3 minutes after baking. Serve them warm with the orange saffron cream on the side and finish with the chopped pistachios sprinkled on top or around them.