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Bahraini muhammar sweet rice served with spiced fried fish and herbs.

Bahraini Muhammar with Fish

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Gently sweet saffron rice served with crisp spiced white fish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Bahraini
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Muhammar Rice
  • 2 cups basmati rice rinsed and soaked for 20 minutes
  • 3 cups water
  • 2 tbsp date syrup
  • 1 tbsp rose water
  • 0.25 tsp saffron threads soaked in 1 tbsp hot water
  • 0.5 tsp ground cardamom
  • 0.5 tsp fine sea salt
  • 2 tbsp neutral oil
Fish
  • 1 lb firm white fish fillets cut into 4 portions
  • 1 tsp ground turmeric
  • 0.5 tsp ground cumin
  • 0.5 tsp fine sea salt
  • 1 tbsp lemon juice
  • 1 tbsp neutral oil

Equipment

  • Heavy-bottomed pot
  • Large skillet
  • Fine-mesh strainer
  • Fork

Method
 

Cook the muhammar:
  1. Drain the soaked rice. Combine it with the water, date syrup, rose water, saffron water, cardamom, salt, and oil in a heavy pot.
  2. 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.
  3. Fluff the rice gently with a fork.
Cook the fish:
  1. Season the fish with turmeric, cumin, salt, and lemon juice. Heat the oil in a skillet over medium-high heat.
  2. Sear the fish for 3 to 4 minutes per side, until browned and opaque in the center.
  3. Serve the fish over the muhammar rice with fresh herbs and lemon wedges.

Nutrition

Calories: 610kcalCarbohydrates: 78gProtein: 32gFat: 18gSaturated Fat: 3gCholesterol: 85mgSodium: 850mgFiber: 3gSugar: 10g

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.