Bahraini Sweet Rice (muhammar)

Total Time: 43 mins Preparation Time: 15 mins Cook Time: 28 mins

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)

Recipe

• 1 combine, saffron, freshly ground cardamom and rose water in a small cup.
• 2 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.
• 3 mix the date molasses with the rice, then mix in the rose water mixture.
• 4 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).
• 5 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.
• 6 serve with fish in persian sweet-and-sour sauce or a gulf arabian fish or shrimp dish.
• 7 enjoy!