• 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)


  1. Rinse the rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
  2. 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.
  3. Add the chopped dates, sugar, ground cardamom, and saffron (if using) to the pot. Stir well to combine all the ingredients.
  4. Pour in the water and add a pinch of salt. Give it a gentle stir.
  5. 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.
  6. 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.
  7. 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.
  8. 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.



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