Mulhammar

Mulhammar Recipe - Vegetarian Dish from Kuwait

Region / culture: Kuwait | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Mulhammar is a traditional Middle Eastern rice dish that is fragrant, flavorful, and perfect for special occasions or gatherings. This dish is often served as a dessert or sweet treat, thanks to the addition of sugar and aromatic spices like saffron and cardamom.

History

Mulhammar has its origins in the Middle East, where it is a popular dish for celebrations and feasts. The name "Mulhammar" translates to "reddened" in Arabic, referring to the reddish color that the saffron imparts to the rice. This dish has been enjoyed for generations and is a staple in many Middle Eastern households.

Ingredients

0.25 tsp saffron threads
3 cardamom pods, cracked
2 tbsp rose water
2 cups basmati rice
6 cups of water
1 tbsp salt
0.33 cup sugar
0.25 cup ghee (butter may be substituted)

How to prepare

In a small bowl, combine saffron, rose water, and cardamom.
Rinse and sort the rice until the water runs clear.
In a large heavy pan, bring 6 cups of water to a boil.
Stir in the salt and rice.
Bring the water back to a boil, stirring occasionally.
Boil uncovered for 8 minutes.
Drain the rice.
Pour sugar onto the hot rice and mix well.
Melt the ghee in the same pan used to cook the rice.
Add the rice with sugar to the pan.
Sprinkle rose water and spices on top of the rice.
Using the end of a wooden spoon, make 3 small holes in the rice.
Cover the pan with a paper towel and tightly place the lid on top.
Cook over low heat for about 20 minutes, or until done.

Variations

Add raisins or dried fruits for a sweeter flavor.
Use coconut milk instead of water for a richer taste.
Top with toasted nuts or seeds for added crunch.

Cooking Tips & Tricks

Rinse the rice thoroughly before cooking to remove excess starch and prevent clumping.

- Be sure to use a heavy-bottomed pan to prevent the rice from burning or sticking to the bottom.

- Make sure to cook the rice over low heat to ensure that it cooks evenly and doesn't burn.

- For a richer flavor, you can substitute butter for ghee in this recipe.

Serving Suggestions

Mulhammar can be served as a dessert or sweet treat on its own, or paired with a dollop of yogurt or a sprinkle of nuts for added texture and flavor.

Cooking Techniques

The key to making perfect Mulhammar is to cook the rice over low heat and allow it to steam until it is fully cooked and fluffy. Be sure to follow the instructions carefully to achieve the best results.

Ingredient Substitutions

If you don't have saffron, you can use turmeric as a substitute for color. You can also use regular white rice instead of basmati if that's what you have on hand.

Make Ahead Tips

Mulhammar can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Serve Mulhammar in a decorative serving dish and garnish with a sprinkle of cinnamon or edible rose petals for a beautiful presentation.

Pairing Recommendations

Mulhammar pairs well with a cup of hot tea or Arabic coffee for a traditional Middle Eastern treat.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Mulhammar contains approximately 250 calories.

Carbohydrates

Each serving of Mulhammar contains approximately 45 grams of carbohydrates.

Fats

Each serving of Mulhammar contains approximately 8 grams of fat.

Proteins

Each serving of Mulhammar contains approximately 3 grams of protein.

Vitamins and minerals

Mulhammar is a good source of vitamin B6, iron, and magnesium.

Alergens

Mulhammar contains dairy (butter or ghee) and may contain traces of nuts.

Summary

Mulhammar is a flavorful and aromatic rice dish that is relatively low in calories and high in carbohydrates. It is a good source of essential nutrients like vitamin B6 and iron.

Summary

Mulhammar is a delicious and aromatic Middle Eastern rice dish that is perfect for special occasions or gatherings. With its fragrant spices and sweet flavor, it is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was visiting my friend Fatima, who lived in a small village on the outskirts of Baghdad. I always loved coming to her house, not only for the warm hospitality she showed me but also for the delicious meals she prepared.

On that particular day, as we sat in her kitchen sipping on sweet tea and catching up on old times, Fatima suddenly got up and disappeared into her pantry. Curious, I followed her and watched as she pulled out a worn, tattered notebook from the shelves. She handed it to me with a mischievous smile and said, "I think you will like this recipe, my dear."

I flipped through the pages and came across a recipe for Mulhammar, a traditional Iraqi dish made with rice, chicken, and a medley of spices. I had never heard of it before, but the description alone made my mouth water. Fatima explained that it was a family recipe passed down from generation to generation, and she was happy to share it with me.

Excited, I immediately set to work preparing the dish under Fatima's watchful eye. She guided me through each step, from sautéing the onions and garlic to simmering the chicken in a fragrant broth of cinnamon, cardamom, and cloves. As the aroma filled her kitchen, I knew I was in for a treat.

After hours of simmering and stirring, the Mulhammar was finally ready. Fatima and I sat down at her dining table, our mouths watering in anticipation. As I took my first bite, I was transported to a world of flavors and textures that I had never experienced before. The tender chicken, the fragrant rice, the subtle hint of spices – it was a symphony of taste that danced on my tongue.

From that day on, Mulhammar became a staple in my own kitchen. I would make it for special occasions, family gatherings, or simply when I wanted to treat myself to a taste of Iraq. Each time I cooked it, I would think of Fatima and the wonderful memories we shared in her kitchen that day.

As years passed, I continued to refine the recipe, adding my own twist here and there to make it truly my own. I would experiment with different cuts of chicken, adjust the spice levels to suit my taste, or even add a handful of raisins for a touch of sweetness. But no matter how much I tinkered with it, the essence of the dish remained the same – a celebration of flavors and traditions that had been passed down through generations.

Now, as I sit in my own kitchen, preparing a pot of Mulhammar for my grandchildren, I can't help but feel a sense of pride. This recipe, which had once been a mystery to me, had become a cherished part of my culinary repertoire. And as I watch my grandchildren eagerly dig into their plates, their faces lighting up with delight, I know that the tradition will live on for generations to come.

So here I am, a grandmother with a love for cooking and a treasure trove of recipes from around the world. And as I look back on that fateful day in Fatima's kitchen, I am grateful for the gift she gave me – not just a recipe for Mulhammar, but a connection to a culture and a cuisine that will always hold a special place in my heart.