By UmmBinat on December 04, 2010
Photo by Rita~
Photo by Rita~
"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 Fish in Persian Sweet-And-Sour Sauce."
Serving Size: 1 (81 g)
Servings Per Recipe: 3
"I had forgotten how much I LOVE complex (but not difficult) Middle Eastern recipes. This is outstanding. THANKS FOR SHARING UmmBinat"
"This came out beautiful. Crispy, sweet and so yummy. I used 1/4 teaspoon cardamom. I used Recipe #186301 for the date syrup ingredient. Delish!"
"Definitely five stars, this is SO good! I used organic date syrup and ghee - wonderful side to recipe #443922. Will make this again for sure, thanks for sharing!
Made for Welcome to Bahrain / N*A*M*E Forum."
"Good grief, I burnt the rice. I wasn't being careful. Will try again and I think part of the problem was we have a highly efficient gas stove top and for that reason I will lower the heat to simmer and cook for 10 minutes remembering to check the rice at that point. I'll be back by the end of the month to re-review and star rate. Update: 21 April 2012 Success! Loved it! Heat was lowered the last 10 minutes to low and no burnt rice! To loosen the rice from the bottom of the pan, first I filled a 9" round Pyrex pie pan half full of water and submerged the pan. Worked perfectly! Served with simple roasted chicken and pan grilled asparagus. Reviewed for NA*ME March."
"I LOVED this rice. The spices (I followed exactly, grinding my cardamom pods, etc) and the date syrup (like Rita I made date syrup which was delicious though more like a paste than a syrup) gave this buttery rice a marvelous flavor and the crunchy bits from the crust were heaven. My crust was not all it should have been--next time I hope it will be picture-worthy but it couldn't taste any better. I did use brown basmati rice. Great recipe!!!! Thanks, Umm."