Middle Eastern Recipes > Side Dishes > Muhammar >
Muhammar
Bahraini sweet rice
1/4 tsp. saffron
2 TBS rose water
3 cardamom pods, cracked
6 cloves
1 cinnamon stick
2 C basmati rice, washed
6 C boiling water
1/2 C sugar
1/4 C butter or ghee (clarified butter)
In a bowl, soak together saffron, rose water, cardamom pods, cloves and cinnamon stick; set aside to steep. Bring six cups of water to a boil in a cooking pot; add rice. Stir and boil until rice is half-cooked, about eight minutes; drain. Stir sugar into hot rice. Heat butter or ghee in the same pot in which the rice was boiled; add the sweetened rice. Sprinkle rose water mixture on top, discarding solids. Cover pot with a cloth or paper towels; secure lid tightly. Cook over low heat for about twenty to twenty-five minutes. Transfer to serving platter; top with melted butter. Serve. Recipe makes six servings.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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