Date & Pistachio Topping

Date & Pistachio Topping

Travelling to the Middle East you will find that dates are a staple fruit and have been for thousands of years.


Ramadan is a time when we are inundated with these dates. Every household stocks up on them during the month and it is commonly the first thing eaten to break one’s fast. They’re great to eat, so delicious, nutritious and easy to digest. It is also traditionally narrated, that dates were in fact the food Prophet Muhammad ate when he broke his fast and reiterated their purifying benefits those thousands of years ago.

Today many nutritionists and dieticians have highlighted the health benefits of eating dates. Hiba Jebeile (Nutrition/Dietetics) says, “Dates are packed with nutrients including fibre, magnesium, vitamin b-6 and iron.”

After chatting to Hiba recently about some healthier dessert options this Ramadan we thought something with dates would be great. After making some suggestions, I decided to experiment a little to create a topping for my rice pudding (you can find the rice pudding recipe here).

Here’s what I came up with!

Date & Pistachio Topping


  • 1 cup (200g) dates, pitted
  • 1/4 cup brown sugar
  • 1/4 cup pistachio, coarsely chopped
  • 1 tablespoon rosewater
  • 3 tablespoons butter (optional)


  1. Place the pitted dates, butter (if adding) sugar and pistachios in a saucepan over medium heat
  2. Cook until sugar melts and dates are beginning to turn into a jam like paste
  3. Take off heat and stir through rosewater.


I made this both with and without the butter and enjoyed both. Not adding the butter creates a thicker paste and do remember it does continue to thicken as it cools. Adding the butter makes it saucier and certainly more rich.



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