SWEET RICE
Known as the Bahraini pearl divers’ rice, Muhammar is one of those recipes which falls into the ‘necessity is the mother of invention’ category.
Known as the Bahraini pearl divers’ rice, Muhammar is one of those recipes which falls into the ‘necessity is the mother of invention’ category.
Though early pearl divers were doubtlessly not aware of the physiological implications of diving, at some stage they must have found they could dive more frequently and with less ill-effect if they had sweet foods and sustaining foods. The combination of date juice, rice and fat fulfilled these requirements.
Diving enthusiasts might be interested in the skills of these intrepid men. Using a rope to guide them, they would rapidly descend to a depth of up to 40 metres with a weight tied to their toes. They would stay down 10 to 15 minutes, scoop up any oysters in sight, then ascend. Diving at such a depth even with modern scuba gear has its hazards, let alone with no breathing apparatus at all. Needless to say the mortality rate was high, with sharks, sea snakes and jellyfish adding to the dangers involved.
Serves: 5-6 (1 of you are diving)
Cooking time: 30 – 35 minutes
Diving enthusiasts might be interested in the skills of these intrepid men. Using a rope to guide them, they would rapidly descend to a depth of up to 40 metres with a weight tied to their toes. They would stay down 10 to 15 minutes, scoop up any oysters in sight, then ascend. Diving at such a depth even with modern scuba gear has its hazards, let alone with no breathing apparatus at all. Needless to say the mortality rate was high, with sharks, sea snakes and jellyfish adding to the dangers involved.
Serves: 5-6 (1 of you are diving)
Cooking time: 30 – 35 minutes
¼ Teaspoon saffron threads
3 Cardamom pods, cracked
2 Tablespoons rose water
2 Cups basmati rice
6 Cups water
1/3 Cup granulated sugar or honey
¼ Cup ghee or butter
3 Cardamom pods, cracked
2 Tablespoons rose water
2 Cups basmati rice
6 Cups water
1/3 Cup granulated sugar or honey
¼ Cup ghee or butter
Place saffron and cardamom in the rose water and leave aside to steep.
Pick over rice and wash until water runs clear.
Bring 6 cups water to the boil in a heavy pan, add salt and rice and stir occasionally until water returns to the boil. Leave uncovered and boil for 8 minutes. Drain in a colander.
Pour sugar or honey onto hot rice and mix through with a fork.
Heat ghee or butter in pan in which rice was cooked and add sugared rice. Sprinkle rose water mixture on top. Make 3 holes in rice with end of a wooden spoon.
Cover rim of pan with a paper towel and place lid on tightly. Cook rice over low heat for 20 – 25 minutes until tender. Serve with grilled fish and roast lamb.
Pick over rice and wash until water runs clear.
Bring 6 cups water to the boil in a heavy pan, add salt and rice and stir occasionally until water returns to the boil. Leave uncovered and boil for 8 minutes. Drain in a colander.
Pour sugar or honey onto hot rice and mix through with a fork.
Heat ghee or butter in pan in which rice was cooked and add sugared rice. Sprinkle rose water mixture on top. Make 3 holes in rice with end of a wooden spoon.
Cover rim of pan with a paper towel and place lid on tightly. Cook rice over low heat for 20 – 25 minutes until tender. Serve with grilled fish and roast lamb.
Recipe posted by Corne Liebenberg
