This dish is served extensively throughout the Arabian Gulf and is
particularly popular in Bahrain and the UAE. It is not an everyday dish
however, but in most homes would appear on the menu at least twice a month.
It is served with the fried fish - usually scavenger (shaeri).
Some people prefer to make the rice with date syrup (dibs) and for
this it is made in the same fashion, but instead of caramelising the
sugar, a tin of date syrup, diluted with water is used and the rice
cooked in it accordingly.
1 1/3 cups suger
1 teaspoon cummin seeds
1 teaspoon cardamom powder
8 cups water
4 tablespoons corn oil
2 tablespoons rose water
1/4 cup samen
1/4 teaspoon saffron threads
2 cups rice
Wash and soak rice for 10 minutes. Caramelise sugar in a medium size
rice pot stirring constantly until it becomes dark brown. Add the water,
1 teaspoon cardamom, cumin seeds and drained rice.
Boil for 20 minutes on low heat. Pour rice into calander and let the
water drain completely. Return pot to heat and add corn oil. Gently
replace the rice, then the remaining sugar, cardamom and the rose water
followed by the samen. Sprinkle saffron threads on top. Cover with a
tight lid and leave for 20 minutes. Serve hot.
