Zest and juice your lemon and pour the juice over the shallot and set aside for 5 to 10 minutes while you assemble the gremolata.
In a medium skillet over medium-low heat, toast the almonds, stirring frequently so they don’t burn, about 4 to 5 minutes. Remove from heat and when cool enough finely chop them. In a medium bowl, combine the almonds, parsley leaves, lemon zest, garlic and a pinch of salt.
While the rice is still warm, transfer to a large bowl and add in the shallot and lemon juice and stir in the dates and drizzle with the olive olive and season well with salt and pepper. Allow to sit for 30 minutes for the flavors to blend. Right before serving, top with the gremolata and some shavings of Parmesan or pecorino.