Top 3 Bahraini Rice Dishes

Kabsa is a rice dish that is enjoyed throughout the Gulf States of the Arabian Peninsula. Heavily influenced by Persian and Indian biryanis, kabsa makes use of the water that was used for cooking fish or meat and re-using it to cook the spiced, long-grain rice in it, perfectly blending all the flavors and spices. The dish can be made with chicken, lamb, camel meat, fish, or even shrimps, truffles, or duck meat. The meat or fish is usually placed on top of the rice, and the whole dish is served on a large platter, meant to be shared and eaten by hands. Although it originated in Yemen, this traditional combination of rice and meat is incredibly popular in Qatar and Saudi Arabia, where it is considered a national dish. Across the Arabian Peninsula, kabsa is also known as machboos.Expand

One of the most famous dishes from Bahrain, muhammar is a traditionally prepared sweet rice dish, usually accompanying grilled and fried fish or a roast leg of lamb on festive occasions. Just be careful not to confuse it with the similarly named muhammara, which is a Syrian red pepper and walnut dip. Originally, it was made by pearl divers from the region, when they sweetened the rice with date syrup called dibs, as a means of restoring their energy and as an alternative to sugar. Today, honey or caramelized sugar syrup can be used instead of the date syrup. The rice is parboiled and steamed, but can also be fried in butter to form a crusty layer at the bottom, making it slightly more flavorful. It is additionally flavored with a selection of spices, usually saffron, cardamom, cloves, and rose water. The sweetness of the rice perfectly contrasts the fish flavors, usually rubbed with a local spice mix of ginger, turmeric, chili, onions, lemon, and garlic. Paired with a drizzle of lemon juice and rocket salad on the side, it is a divine combination of flavors.Expand

Mahmous is a traditional Arabic rice dish popular in the Qatif and al-Hasa regions of Saudi Arabia, as well as Bahrain. It primarily consists of rice and caramelized onions, which are sautéed to a crisp, dark color. Historically, it was made during the holy day Ashura, using onions instead of meat or fish due to economic constraints. Today, however, it will often include chicken, meat, seafood, or fish. Mahmous is closely associated with communal cooking and is often prepared and distributed as a sign of solidarity and mourning during religious ceremonies, particularly in the Shia community. Its origins trace back to the local agricultural and cultural heritage of the region.Expand