Fahad Inc. Dishes

    Ma-hammar ~ Sweet Rice

    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.

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

    Copyright © 1996 by Fahad Inc.
    Maintained by: Fahad Al Mahmood