Muhammar

محمر · Muhammar

Ingrédients9

• basmati rice400 g
• water750 ml
• date syrup80 ml
• sugar40 g
• ghee40 g
• rose water2 tbsp
• saffron threads1 pinch
• green cardamom pods4
• salt1 tsp

Préparation

1. Rinse the rice until the water runs clear, then soak it in cold water for 20 minutes and drain.
2. Crush the cardamom pods lightly and steep the saffron in 2 tbsp warm water.
3. Bring the water, date syrup, sugar, salt, and cardamom to a boil in a heavy pot.
4. Add the rice, ghee, rose water, and saffron with its soaking liquid.
5. Return to a gentle boil, then cover and cook on low heat for about 15 minutes until the rice is tender and the liquid is absorbed.
6. Rest off the heat, covered, for 10 minutes, then fluff and serve hot, traditionally with fried fish.