Muhammar Samak (Sweet Caramelized Rice with Fish)
The Quirky Foodster Team
Ingredients
- Fish fillets (hammour or similar white fish), about 150 g (5 oz) each — 4
- Ground turmeric — 1 tsp
- Salt, divided — 1 tsp
- Ground cumin — 1/2 tsp
- Vegetable oil, for frying — 4 tbsp
- Basmati rice, rinsed and soaked 20 minutes — 400 g (2 cups)
- Date syrup (dibs) or 3 tbsp sugar — 3 tbsp
- Butter or ghee — 3 tbsp
- Ground cardamom — 1/4 tsp
- Saffron threads, soaked in 2 tbsp warm water — 1/4 tsp
- Water — 600 ml (2 1/2 cups)
Method
- Pat the fish dry and rub with turmeric, half the salt and the cumin.
- Heat the oil in a frying pan and fry the fish for 3-4 minutes per side until golden and cooked through; set aside.
- In a saucepan, melt the butter over medium heat and stir in the date syrup or sugar until it begins to caramelize slightly, about 2 minutes.
- Add the drained rice, cardamom and remaining salt, stirring to coat the grains in the caramel for 1-2 minutes.
- Pour in the water and saffron water, bring to a boil, then reduce heat to very low, cover tightly and cook for 15-18 minutes until the rice is tender.
- Fluff the rice gently with a fork and serve topped with or alongside the fried fish.
Introduction: Muhammar is a distinctive Bahraini rice dish sweetened with date syrup or sugar, traditionally paired with fried or grilled fish.
Cultural Background: Muhammar is a distinctive Bahraini rice dish sweetened with date syrup or sugar, traditionally paired with fried or grilled fish. Reflecting Bahrain’s coastal, pearl-diving heritage, the sweet-savoury contrast is considered a hallmark of the island’s cuisine.
Tips: – Keep the caramelizing sugar or date syrup on medium heat and watch closely so it does not burn. – Choose a firm white fish that holds together well when fried.
Variations: – Fried onions can be scattered over the finished rice for extra flavour and crunch. – Shrimp can be used in place of fish for a variation called Muhammar Rubyan.
Vegetarian/Vegan: The sweet rice itself is vegetarian; serve it with grilled halloumi or paneer instead of fish for a vegetarian main.
Storage: Refrigerate rice and fish separately in airtight containers for up to 2 days.
Reheating: Reheat the rice covered with a splash of water in a pan over low heat; warm the fish separately in a dry pan for 1-2 minutes per side.
Nutrition: Per serving (approx.): 480 kcal, 28 g protein, 62 g carbohydrates, 14 g fat, 1 g fibre.
FAQs:
Q: Is Muhammar always sweet?
A: Yes, the defining feature of Muhammar is its sweetened rice, which is traditionally paired with savoury fried fish for balance.
Q: What fish works best?
A: Hammour (grouper) is traditional in Bahrain, but any firm white fish such as sea bass or snapper works well.
- Fish fillets (hammour or similar white fish), about 150 g (5 oz) each — 4
- Ground turmeric — 1 tsp
- Salt, divided — 1 tsp
- Ground cumin — 1/2 tsp
- Vegetable oil, for frying — 4 tbsp
- Basmati rice, rinsed and soaked 20 minutes — 400 g (2 cups)
- Date syrup (dibs) or 3 tbsp sugar — 3 tbsp
- Butter or ghee — 3 tbsp
- Ground cardamom — 1/4 tsp
- Saffron threads, soaked in 2 tbsp warm water — 1/4 tsp
- Water — 600 ml (2 1/2 cups)
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