- 2 cups basmati rice
- 1 cup chopped dates
- 1/2 cup granulated sugar
- 1/4 cup butter
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground saffron (optional)
- 1/4 teaspoon rose water (optional)
- 4 cups water
- Pinch of salt
- Chopped nuts (such as almonds or pistachios) for garnish (optional)
- Rinse the rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the drained rice to the pot and stir to coat the grains with butter.
- Add the chopped dates, sugar, ground cardamom, and saffron (if using) to the pot. Stir well to combine all the ingredients.
- Pour in the water and add a pinch of salt. Give it a gentle stir.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed. Be careful not to overcook the rice.
- Once the rice is cooked, remove the pot from heat and let it rest, covered, for about 5 minutes to allow the flavors to meld.
- Fluff the rice gently with a fork before serving. If desired, sprinkle chopped nuts (such as almonds or pistachios) on top for added texture and garnish.
- Serve the Muhammar hot as a sweet and aromatic main or side dish, and enjoy!
Muhammar is often served alongside roasted or grilled meats, such as lamb or chicken, for a complete meal.
ALMONDS, BAHRAIN, BUTTER, CARDAMOM, CHOPPED NUTS, MUHAMMAR, PISTACHIOS, RICE, ROSE WATER, SAFFRON, SUGAR