Recipe by Um Safia
This is one of the most famous Bahraini dishes. It is a sweet rice dish which is typically served with fish. I just wanted to add: this recipe calls for 6 cloves, HOWEVER, I think it REALLY ONLY NEEDS 2 cloves!
Top Review by tara portee
I cut the sugar in half because I was pretty sure that the 1/2 cup of sugar would have been too sweet for me. I didn't have any cardamom pods, so I used cardamom seeds that I crushed with a mortar and pestle. I took the advice of the poster and only used two cloves. I really enjoyed this. It was subtle, lightly perfumed and different than your typical rice side dish. I used recipe#24431 for the rose water. Thanks for this, it was a lovely change of pace.
- 2 cups basmati rice, washed
- 1⁄4 teaspoon saffron
- 2 tablespoons rose water
- 3 cardamom pods, cracked
- 6 cloves (see Note above!)
- 1 cinnamon stick
- 1⁄4 cup ghee or 1⁄4 cup butter
- 1⁄2 cup sugar
Directions See How It's Made
- Soak together saffron, cardamom, cloves, and rosewater; leave aside to steep.
- Add rice to 6 cups of lightly salted boiling water: boil to half cooked - about 8 minutes; drain.
- Stir sugar through the hot rice.
- Heat the ghee or butter in the same pan the rice was boiled and add the sweetened rice. Sprinkle the rose water mix on top.
- Cover the rim of pan with a cloth or paper towels and place lid on tightly.
- Cook over very low heat about 20-25 minutes. Transfer to serving platter.
- Top with melted butter.