Entree: Bahrain – المحمر ➤ Muhammar (Sweet saffron- and cardamom-scented rice lightly caramelized and often served with grilled or fried fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 3 tbsp (45 g) ghee or unsalted butter
- 1/3 cup (67 g) granulated sugar
- 1/2 cup (75 g) pitted dates, chopped, or 1/2 cup (75 g) raisins
- 1/2 tsp (1 g) ground cardamom
- Pinch saffron threads, steeped in 2 tbsp (30 ml) warm water
- 1 3/4 cups (420 ml) water
- 1/4 tsp (1.5 g) salt
- 1 tbsp (15 ml) rose water (optional)
- Toasted slivered almonds or chopped pistachios for garnish, 1/4 cup (30 g)

Instructions

1. Rinse the rice well, then soak in cold water for 20–30 minutes. Drain thoroughly and set aside.
2. In a medium saucepan over medium heat, melt 1 tbsp (15 g) of the ghee. Add the granulated sugar and cook, stirring constantly, until it melts and turns a deep amber caramel, about 5–7 minutes. Be careful not to burn it.
3. Immediately add 1/4 cup (60 ml) of the water to the caramel (it will sputter) and stir to dissolve; reduce heat to low.
4. Stir in the remaining ghee, chopped dates or raisins, ground cardamom, saffron with its soaking water, rose water if using, and salt. Mix well to combine.
5. Add the drained rice and gently stir to coat the grains in the caramel-spice mixture for 1–2 minutes.
6. Pour in the remaining water (about 1 1/2 cups / 360 ml), bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 15–20 minutes until the rice is tender and liquid is absorbed.
7. Remove from heat and let rest, covered, for 5–10 minutes. Fluff gently with a fork.
8. Transfer to a serving platter and garnish with toasted slivered almonds or chopped pistachios. Serve warm, traditionally alongside grilled or fried fish.