Place rice in mesh strainer over medium bowl and fill bowl with water; using hands, gently swish grains. Lift strainer and pour out water. Repeat four to five times, until water runs almost clear. Place strainer over empty bowl and set aside.

Bring water* to boil in a small covered saucepan over medium-high heat. Add salt and season with pepper; cover to keep hot.

Meanwhile, heat butter in large saucepan over medium heat until foam begins to subside; add onion and sauté until softened but not browned, about 4 minutes. Add garlic, ginger, cinnamon, and cardamom to sautéed onion; cook until fragrant, about 30 seconds longer. Add rice and stir to coat grains with butter; cook until edges of rice grains begin to turn translucent, about 3 minutes. Stir hot seasoned water into rice; return to boil, then reduce heat to low, cover, and simmer until all liquid is absorbed, about 16–18 minutes.

Off heat, remove lid, add dates parsley (do not mix in), and place kitchen towel folded in half over saucepan; replace lid. Let stand 10 minutes; fluff rice with fork and serve.

Why the water range? Soak the rice overnight for more tender, separate grains. Add enough water to cover the rice by 1 inch after the rinsing process in step 1, then cover the bowl with plastic wrap and let it stand at room temperature 8 to 24 hours. When cooking the rice, use the lesser amount called for in the recipe