Sometimes you discover really miraculous things on the internet by complete happenstance. Like videos of kittens and babies cuddling, and babies dancing to Katy Perry, and babies…ok, so apparently I like videos of babies (read: my biological clock is, um, active). Moving on. One day, on the search for inspiration along the time-worn path to caramelizing figs, I found mention of a dish with warm dates and yogurt, from a restaurant called Sitka & Spruce in Seattle.
It sounded so good it almost seemed mythical. A dish you speak of in hushed tones and burn sacred woods before making. My imagination ran wild. And though there was no recipe, I quickly came up with a riff I was excited to try.
Dates warmed in olive oil, smoked salt, and chili. Drizzled with pomegranate molasses and topped with pomegranate seeds. On top of mellow, creamy plain yogurt. I mean. I just. It’s beyond.
Gently warming the dates in olive oil brings out an incredible depth of flavor, and infuses them with the smokiness of the salt and the burst of chili. Yogurt cools. Pomegranate is the crown jewel, appearing in both molasses and whole fruit form to brighten.
Everything here is sublime. Eat any time of day, really, or serve as a delectable and unusual dessert.
Ingredients
- 4 pieces large dates pitted and torn into small, I like Medjool or Empress
- 1 tsp . olive oil plus extra for serving
- smoked sea salt
- red chili pepper flakes
- pomegranate molasses
- 1 cup (or more as desireplain whole milk yogurt
- fresh pomegranate seeds for garnish
Instructions
- Place date pieces in a small pan with 1 tsp. olive oil, a small sprinkle of smoked sea salt, and a pinch of red chili flakes. Stir to coat dates completely and turn flame on low. Stir frequently, about 3-5 minutes, until the date pieces soften and ease into each other.
- Serve yogurt in bowls, and top with warm dates, a light drizzle of pomegranate molasses, extra olive oil if desired, a pinch more smoked sea salt and chili, and fresh pomegranate.
- Feel the transcendence as it enters your mouth.
