Bahraini Muhammar
Muhammar is a sweet rice dish from Bahrain, characterized by its warm spices like cardamom and saffron, and the sweetness from sugar and date molasses. It's often served as a side dish with fish or enjoyed on its own.
🧂 Ingredients
- 2 cups Basmati rice(washed and rinsed)
- 6 cups Water
- 1/4 cup Ghee or butter(plus more for serving)
- 1/4 cup Date molasses (dibs tamar)
- 1/4 cup Sugar
- 2 teaspoons Ground cardamom
- 1/4 teaspoon Saffron threads(ground)
- 2 tablespoons Rose water
- to taste Salt
👨🍳 Instructions
- 1
In a small cup, combine ground saffron with rose water and set aside.
- 2
Bring 6 cups of water to a boil in a large saucepan. Add the washed rice and salt, and cook uncovered for about 8 minutes until the rice is half-cooked. Drain the water.
💡 Tip: Do not overcook the rice at this stage. - 3
In the same saucepan, melt the ghee or butter over medium heat. Add the drained rice and mix well.
- 4
Pour the date molasses, sugar, ground cardamom, and the saffron-rose water mixture over the rice. Mix gently to combine.
- 5
Use the handle of a wooden spoon to poke three to four holes into the rice mixture. This helps steam circulate.
💡 Tip: Cover the rim of the pot with damp paper towels before placing the lid to create a tight seal for steaming. - 6
Cover the pot tightly and cook on very low heat for 20-25 minutes, or until the rice is fully cooked and tender. Do not stir during this time.
💡 Tip: Keep a close eye towards the end to prevent burning. - 7
Transfer the muhammar to a serving platter. Drizzle with a little extra melted ghee or butter before serving.
💡 Tip: Serve warm, ideally with fish dishes.
💡 Pro Tips
- ✓The date molasses provides a unique sweetness and color.
- ✓Ensure the rice is cooked on very low heat to prevent sticking and burning.
- ✓The saffron and cardamom are key aromatics for this dish.
🔄 Variations
- Some recipes include a small amount of cloves or cinnamon.
- Adjust the amount of sugar and date molasses to your sweetness preference.