The only difference between this rice and the plain rice are the spices and saffron. It is cooked in exactly the same way. This method of cooking is almost the same as in the Iranian kitchen. The saffron on top gives it a lovely yellow colour and a beautiful presentaion for guests.
Served with most dishes, it is also made in large pots and served on big round or oval platters. This would be eaten by hand in a Gulf home.

6 cups hot chicken or meat stock, salted or plain water with salt added
6 cardamom pods
8 cloves
10 pepper corns
3 large cinnamon barks
2 cups rice, washed and soaked
1 teaspoon saffron
1 tablespoon rose water
3 tablespoons water

Soak saffron in the rosewater and water. Bring chicken or meat stock or plain salted water to the boil, add dry spices and boil for 8-10 minutes. Add rice and boil. Test as with white boiled rice. Put back in the pot and drizzle the saffron over. Steam 20 minutes as with other dishes.
Garnich if necassary with 2 onions, chopped finely and fried in samen (oil) until brown.

From the book "The Complete United Arab Emirates Cookbook"
by Celia Ann Brock- Al Ansari
Copyright © 1994 by Celia Ann Brock-Al Ansari