5 bahraini rice Recipes

basmati rice , rinsed in cold water, date molasses (date syrup, dibs tamar in arabic, found in middle eastern shops), saffron, ground (i use a mortar and pestle. iranian saffron is definitely superior in taste and colour), cardamom, freshly ground, rose water (i prefer iranian, i find flower waters vary quite a bit in quality), sea salt , to taste, butter , a lot is needed to form the sought after crust (or ghee, (or more)

saffron thread, cardamom pods, cracked, rose water (i prefer the iranian ones superior), white basmati rice, water, salt, white sugar , or, honey (i like the taste with sugar & honey but you can use all honey or traditional dibs, date molasses), butter or 1/4 cup ghee

water, basmati rice, tomatoes, quartered, chicken, onions, finely chopped, coriander leaves, chopped, green hot pepper , as desired, black dried limes, baharat spice mix, turmeric powder, cumin powder, cinnamon, cardamom powder, garlic cloves, gingerroot, cut into small pieces, butter, lemon juice, rose water, oil, salt

uncooked prawns (1 kg), coriander leaves (cilantro), turmeric, dried limes (loomi) (optional), rice, ground up (i don tsp think it means rice flour), salt, onion, finely chopped, ghee (butter could probably be subbed), baharat mixed spice (baharat aka middle east mixed spices - the real mix), ground dried limes (loomi, or grated rind of 1/2 lemon), tamarind the size of a small egg, warm water, onion, finely chopped, ghee (butter could probably be subbed here), tomato, peeled and chopped, bahrat mixed spice (baharat aka middle east mixed spices - the real mix), hot chili pepper, salt, sugar, cooked prawns and coriander sprig (to garnish, cilantro)