Muhammar is a treasured Bahraini rice dish lightly sweetened with dates or sugar and perfumed with saffron, traditionally paired with fish from the Gulf.
The rice is cooked slowly with date syrup and spices while the fish is seasoned simply and pan-seared for a crisp contrast.
Rinse the rice well and keep the final heat low so the sweetened grains do not catch on the bottom.
Serving Suggestions
Serve with lemon wedges, chopped herbs, and a crisp cucumber salad.
Recipe Notes
Use a firm white fish and adjust the date syrup for sweetness. Refrigerate leftovers for up to two days.
Bahraini Muhammar with Fish
Gently sweet saffron rice served with crisp spiced white fish.
Ingredients
Equipment
Method
Cook the muhammar:
- Drain the soaked rice. Combine it with the water, date syrup, rose water, saffron water, cardamom, salt, and oil in a heavy pot.
- Bring to a boil, cover, reduce the heat to low, and cook for 18 minutes. Turn off the heat and rest, covered, for 10 minutes.
- Fluff the rice gently with a fork.
Cook the fish:
- Season the fish with turmeric, cumin, salt, and lemon juice. Heat the oil in a skillet over medium-high heat.
- Sear the fish for 3 to 4 minutes per side, until browned and opaque in the center.
- Serve the fish over the muhammar rice with fresh herbs and lemon wedges.
Nutrition
Notes
- Muhammar should be gently sweet rather than dessert-like; add the date syrup gradually if preferred.
- Metric amounts are provided for every measured ingredient.
