Recipe: Rosewater Rice Pilaf (Mulhammar)

Rosewater Pilaf – Mulhammar

Serves 4

Mulhammar is a slightly sweet rice pilaf is wonderful with spicy food. You’ll love the taunting aroma of rosewater, saffron, and cardamom. Everything is very subtle and mild.


1/2 tsp saffron threads
3 cardamom pods, cracked
2 Tbsp rosewater
6 cups water
1 Tbsp salt
2 cups basmati rice
1/4 cup sugar
1/4 cup ghee or melted butter


1. Combine saffron, cardamom and rosewater in a small bowl.

Let the saffron, cardamom, and rosewater meld

I then used a spoon to mash the saffron mixture into the sugar.

2.  In a medium pot, bring water and salt to a boil. Meanwhile, rinse rice under cool water until water runs clear.

3. Add rice to boiling water and cook 8 minutes uncovered. Stir every few minutes. Drain.

Rice after 8 minutes of cooking

4. Put rice back in pot and add saffron mixture over the top along with the melted ghee or butter. With the handle of a wooden spoon, poke a few holes in rice. Cover with lid and let steam over very low heat for about 20 minutes, or until tender. Serve hot.

Pour seasonings over rice, poke holes with the handle of a wooden spoon, cover, and steam.

Mulhammar goes great with spicy food

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  1. Rosewater and cardomom sound like a great take kn the usual saffron rice! I will try this!

  2. This recipe looks awesome! I am definitely going to try it, but I can’t figure out where the butter comes in. It’s in the ingredients list, but not mentioned in the method. At what point do I add it?

    • Sasha Martin says:

      Sorry about that! Just updated it; the ghee goes in at the same time as the saffron mixture. Enjoy!


  1. […] of biriyani are available. Basmati rice can be seasoned simply with saffron (as we did with Rosewater & Saffron Rice for Bahrain or the Azerbajani Saffron Rice with crusty potatoes) or perhaps with garlic, cilantro, […]

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