Bahraini Rice

The aromas of this dish are very comforting with flavours that tickle your taste buds.

Bahraini Rice



¼ tsp saffron
3 cardamom pods cracked
2 tbsp rosewater
2 cups basmati rice
6 cups water
1 tbsp salt
¼ – ½ cup honey
¼ cup ghee


  1. Place the saffron and cardamom in the rosewater and set aside to steep.
  2. Wash the rice until the water runs clear.
  3. Bring the water to the boil in a heavy pan and add the salt and rice, stir occasionally until the water comes to a boil again and boil for 8 minutes. Drain in a colander.
  4. Pour the honey (to taste) over the rice and mix through with a fork.
  5. Heat the ghee in the pan where the rice was cooked and add the honeyed rice. Sprinkle the rosewater mixture on top. Make three holes in the rice with a wooden spoon.
  6. Cover and cook over a low heat for 20-25 minutes until tender.


Submitted by:  Nic Prinsloo,  Clarens


1 thought on “Bahraini Rice

  1. Pingback: Tweets that mention Bahraini Rice « The Complete Cook Book Blog --

Don't be shy, leave a reply. :-)

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s