Step one

Rinse basmati rice in a medium bowl under cold water until the water runs clear. Then cover with cold water and set aside, at least 10 minutes or up to 30 minutes.

Step two

In a large pan, heat olive oil on medium-high heat until it shimmers. Then add sliced red onion and cook, stirring frequently, until the onion softens, about 5 minutes. Add cinnamon stick and cloves and continue cooking until spices smell fragrant, 2 to 3 minutes, then add ground cardamom and minced garlic and cook 1 additional minute.

Step three

Increase heat to high and add chopped tomato with a pinch of kosher salt. Cook, stirring occasionally, until most of the tomato’s water has evaporated and you’re left with a jammy paste. Then drain basmati rice and add to the pot, stirring to coat the rice with oil. Fry rice for 5 minutes.

Step four

Stir xawaash into rice along with 4 cups of warm to boiling water, along with raisins and another pinch of salt. Stir well to combine and bring rice to a boil. Then reduce heat to a low simmer, cover pot, and cook until rice has absorbed all liquid, about 20 minutes. Serve with tamarind date sauce.