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.

Ingredients:

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

Method:

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

Rosewater Rice Pilaf | Mulhammar

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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.

• CourseSides & Salads
• LifestyleVegetarian
• Food TypeRice, Sasha's Favorite Recipes

Servings	Prep Time
4 people	10 minutes

Cook Time

30 minutes

Servings Prep Time 4 people 10 minutes

Cook Time 30 minutes

Rosewater Rice Pilaf | Mulhammar Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe 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. CourseSides & Salads LifestyleVegetarian Food TypeRice, Sasha's Favorite Recipes Servings Prep Time 4 people 10 minutes Cook Time 30 minutes Servings Prep Time 4 people 10 minutes Cook Time 30 minutes

Ingredients

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

Servings: people

Units:MetricUS Imperial

Instructions

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.
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. "
5. Serve hot. Great with spicy food.