Muhammar

Bring a large pot of salted water to a rolling boil. Add the rinsed rice and cook uncovered for seven to eight minutes, stirring occasionally, until the grains are parboiled — tender on the outside but still firm in the centre.

Drain the rice thoroughly in a fine-mesh sieve, shaking gently to remove excess water. The rice should still have a slight bite, as it will continue cooking during the steaming phase with the date syrup and spices.

Melt the ghee in a heavy-bottomed non-stick saucepan over low heat. Add the date syrup, ground cardamom, and cinnamon, stirring until the mixture is well combined and fragrant, about one minute.

Add the parboiled rice to the pot, gently folding it through the date syrup and ghee mixture until each grain is evenly coated with the glossy, dark sweetness. Be gentle to avoid breaking the delicate rice grains.

Drizzle the saffron water and rosewater over the rice. Cover the pot with a tight-fitting lid wrapped in a clean tea towel to absorb condensation. Cook on the lowest possible heat for fifteen to twenty minutes.

Remove from heat and let the rice rest, still covered, for ten minutes. The bottom layer should form a golden, slightly crispy crust called the hakkak. Serve inverted onto a platter so the crust is on top, alongside grilled spiced fish.