Bahraini Saffron Rice with Rosewater and Cardamom
Aromatic basmati rice delicately flavored with saffron, rosewater, and cardamom. This fragrant rice dish is a staple in Bahraini cuisine, often served as a side to savory dishes or enjoyed on its own for its subtle sweetness and floral notes.
🧂 Ingredients
- 2 cups Basmati rice(washed until water runs clear and soaked for 30 minutes)
- 3 cups Water
- 0.5 teaspoon Saffron threads(steeped in 2 tablespoons of warm water)
- 2 tablespoons Rosewater
- 1 teaspoon Ground cardamom
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 2 tablespoons Ghee or unsalted butter
- 2 tablespoons Sliced almonds or pistachios(toasted, for garnish (optional))
👨🍳 Instructions
- 1
Drain the soaked basmati rice thoroughly.
💡 Tip: Ensuring the rice is well-drained prevents it from becoming mushy. - 2
In a medium saucepan, combine the drained rice, water, salt, and sugar. Bring to a boil over medium-high heat.
⏱️ 5 minutes - 3
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15 minutes, or until the water is absorbed and the rice is almost cooked.
⏱️ 15 minutes - 4
Gently stir in the steeped saffron water, rosewater, and ground cardamom. Dot the top with ghee or butter.
💡 Tip: Be careful not to overmix, which can break the rice grains. - 5
Cover the pot again and let it steam on very low heat for another 10 minutes, allowing the flavors to meld.
⏱️ 10 minutes - 6
Fluff the rice gently with a fork. Garnish with toasted almonds or pistachios, if desired.
💡 Tip: Let the rice rest for a few minutes after cooking before fluffing.
💡 Pro Tips
- ✓Use good quality saffron for the best color and aroma.
- ✓Adjust the amount of rosewater to your preference, as it can be quite potent.
- ✓For a deeper flavor, you can add a pinch of ground cinnamon along with the cardamom.
🔄 Variations
- Add a handful of raisins or dried cranberries during the last 5 minutes of steaming.
- For a richer dish, use milk instead of water for cooking the rice.
- Incorporate a few whole cardamom pods during cooking for a more pronounced cardamom flavor.