Traditional Bahraini Muhammar Sweet Rice Dish Recipes

MUHAMMAR (BAHRAIN)

Muhammar (Bahrain) image

Muhammar is a popular Bahraini dish made with sugar, honey, rose water, and cardamom. It is very sweet and pairs well as a side with fish or can even be enjoyed eaten alone.

Provided by The Foreign Fork

Time 35m

Number Of Ingredients 8

Ingredients

2 cups Basmati Rice (washed)
1/4 cup honey
1/4 cup brown sugar
1/3 + 1/4 cup ghee
2 tsp ground cardamom
1/4 tsp saffron
2 Tbsp rose water
1 Tbsp salt

Steps:

Mix saffron into rose water
Boil 6 cups of water on the stove in a large saucepan. Once boiling, add rice. Mix well, then cook for about 8 minutes, uncovered. Rice should only be about half cooked. Drain.
Heat 1/3 cup of ghee in the saucepan. Add rice.
Pour sugar, honey, cardamom, saffron, and rose water over the rice and mix.
Use the handle end of a wooden spoon to put three holes in the rice mixture. Coat paper towels in water and lay around the rim of the pot. Once the lid is on, this will create steam to help cook the rice.
Cover and cook the rice on a very low heat for 10-15 minutes. Do not stir.
Transfer to serving platter and pour 1/4 cup of melted ghee over the rice. Pieces of the rice should be crunchy! Enjoy!

Nutrition Facts : ServingSize 1 serving, Carbohydrate 70 g, Protein 5 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 45 mg, Sodium 1169 mg, Fiber 1 g, Sugar 21 g, Calories 458 kcal, UnsaturatedFat 6 g

BAHRAINI SWEET RICE (MUHAMMAR)

Bahraini Sweet Rice (Muhammar) image

Wonderful, aromatic and flavourful! The best Muhammar I have made and I have tried a number! Very important to use a cast iron pan or heavy pan and lots of butter to form the crust part properly, this makes it way more flavourful as well. This is very good served with Gulf Arabian fish or shrimp dishes as it is traditional. Modified from a recipe found on http://desertcandy.blogspot.com. A great example this rice goes with is recipe#443922.

Provided by UmmBinat

Categories Long Grain Rice

Time 43m

Yield 4 , 3-4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup basmati rice, rinsed in cold water
1/4 cup date molasses (date syrup, dibs tamar in Arabic, found in Middle Eastern shops)
1/4 teaspoon saffron, ground (I use a mortar and pestle. Iranian saffron is definitely superior in taste and colour)
1/4 tablespoon cardamom, freshly ground
1 teaspoon rose water (I prefer Iranian, I find flower waters vary quite a bit in quality)
sea salt, to taste
4 tablespoons butter, a lot is needed to form the sought after crust (or ghee, (or more)

Steps:

Combine, saffron, freshly ground cardamom and rose water in a small cup.
Bring a large pot of water to a boil with sea salt to taste. Add the rice and boil uncovered for precisely 8 minutes, then drain.
Mix the date molasses with the rice, then mix in the rose water mixture.
Choose a medium sized heavy bottomed pot (I use a cast iron pan, see intro). Melt the butter in it over medium heat. Add 2 spatula-fulls of rice and mix with the butter, patting down to cover the bottom of the dish. Pile the reminder of the rice in a loose cone shape and poke a few holes in the rice with the spoon handle. Sprinkle a few tablespoons of water over the rice, then cover tightly. Place over medium low heat and let cook for 20-25 minutes. Keep a close eye at the end as the rice can burn (use your nose to see if it begins to smell burned).
The easiest way to unmold the rice is to prepare a sinkful of cold water, dip the bottom of the pot in cold water for about 30 seconds, then invert the pot onto a serving platter. If the rice crust does not release fully, simply break up the crunchy pieces that stuck to the pot and scatter over top.
Serve with recipe#443922 or a Gulf Arabian fish or shrimp dish.
Enjoy!

Nutrition Facts : Calories 447, Fat 17.2, SaturatedFat 10.1, Cholesterol 40.7, Sodium 150.1, Carbohydrate 69, Fiber 2.3, Sugar 16.1, Protein 5.1