Bahrain

Muhammar (Sweet Rice) 

***Although sweet, this dish is often served with fish.

-2 C. basmati rice, washed
-1/4 tsp. saffron
-2 Tbs rose water* (see below)
-3 cardamom pods, cracked
-6 cloves
-1 cinnamon stick
-1/4 C. ghee or butter
-1/2 C. sugar

1) Soak together saffron, cardamom, cloves, and rose water. Leave
aside to steep.
2) Add rice to 6 C. boiling water. Boil to HALF-cooked. Drain.
3) Remove from pan, and stir sugar through the hot rice.
4) Heat the ghee or butter in same pan the rice was boiled and add the
sweetened rice. Sprinkle the rose water mixture on top.
5) Cover the rim of pan with a cloth or paper towels, and put lid on tightly.
6) Cook over very low heat about 20-25 minutes. Transfer to serving
platter. Top with melted butter.*

Rose water:
"Rose Water is a clear liquid, distilled from fresh rose petals. It is
a flavoring that can be subtle when used lightly or soapy when added
with a heavy hand. To make rose water: Collect the petals from 3-4
full rose heads that have not been treated with pesticides. Place in a
saucepan with 1 pint of water. Heat gently until the petals are
transparent, do not boil. Cool mixture, strain, pressing liquid out of
petals. Refrigerate up to one week."