Bahraini Saffron Rice with Golden Sweet Dumplings

Be the first to rate

(No Ratings Yet)

Loading...

A festive Bahraini presentation that pairs aromatic basmati rice infused with saffron and cardamom with crisp, pillowy sweet dumplings drizzled in a golden saffron syrup. This dessert-style rice is traditionally served during Ramadan and family celebrations, where the contrast of fluffy rice and crunchy syrup-soaked dumplings creates a memorable finish.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 18 gFat
• 4 gSaturated Fat
• 92 gCarbs
• 2 gFiber
• 32 gSugar
• 8 gProtein
• 380 mgSodium
• 180 mgPotassium
• 55 mgCalcium
• 3 mgIron
• 1 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the saffron rice

• 1 1/2 cups basmati rice
• 2 cups water
• 1 generous pinch saffron threads (about 1/4 tsp)
• 3 green cardamom pods, lightly crushed
• 1 tbsp ghee or unsalted butter
• 3/4 tsp salt
• 1 tsp rose water (optional)

For the dumpling batter

• 1 1/2 cups all-purpose flour
• 1 tbsp instant yeast
• 1 tbsp sugar
• 1/4 tsp salt
• 1/2 tsp ground cardamom
• 3/4 cup warm water (about 105°F)
• Neutral oil, for frying (about 2 cups)

For the saffron syrup and garnish

• 3/4 cup sugar
• 1/3 cup water
• 1 tbsp honey
• 1 pinch saffron threads
• 1 tsp lemon juice
• 1 tsp rose water
• 2 tbsp chopped pistachios, for garnish
• 1 tsp sesame seeds, for garnish

Directions

1. Bloom the saffron by warming 2 tablespoons of the measured water in a small bowl, adding the saffron threads, and steeping for 10 minutes to release color and aroma.
2. Rinse the basmati rice in cool water until it runs clear, then soak in warm water for 15 minutes and drain well.
3. Cook the rice by bringing 2 cups water to a boil with the cardamom pods, salt, and ghee. Add the drained rice and bloomed saffron water, reduce heat to low, cover tightly, and simmer 15 minutes without lifting the lid. Remove from heat and rest, covered, for 10 more minutes; fluff with a fork and stir in the rose water.
4. Make the dumpling batter by whisking the flour, yeast, sugar, salt, and cardamom in a medium bowl. Pour in the warm water and stir until a smooth, sticky batter forms. Cover and let rise in a warm spot 30 to 45 minutes, until bubbly and pillowy.
5. Prepare the syrup while the batter rises by combining the sugar, water, honey, and saffron in a small saucepan. Bring to a gentle simmer, stirring until the sugar dissolves, then cook 4 minutes and stir in the lemon juice and rose water; keep warm.
6. Heat about 2 inches of neutral oil in a heavy pot to 325°F (165°C). Drop teaspoons of the fermented batter into the hot oil using a small spoon or fingers dipped in water, working in small batches and stirring gently so the dumplings roll and brown evenly on all sides, about 4 to 5 minutes.
7. Lift the golden dumplings out with a slotted spoon and immediately roll or drizzle them in the warm saffron syrup so they glisten and absorb the sweet coating.
8. To serve, mound the saffron rice on a wide platter, scatter the syrupy dumplings over and around the rice, and finish with chopped pistachios and a sprinkle of sesame seeds.
9. Serve right away while the dumplings are still crisp outside and pillowy within, spooning extra syrup over each portion.

Cook’s Notes

• Fry the dumplings at a steady 325°F; oil that is too hot will brown the outside before the inside cooks through.
• Dampen your hands or spoon with water when portioning the sticky batter so it releases cleanly into the oil.
• Reserve a small spoonful of bloomed saffron and drizzle it over the rice just before plating for a vivid golden finish.
• The syrup can be made up to a week ahead and stored refrigerated; warm it gently before drizzling.
• For best texture, fry the dumplings just before serving so they stay crisp against the soft rice.

You might also like

Asian

Bahraini Sweet Saffron Vermicelli with Saffron Omelet

Asian

Bahraini Sweet Saffron Rice with Dates

Asian

Bahraini Slow-Simmered Wheat and Lamb Porridge

Desserts

Bahraini Saffron Semolina Cake with Cream and Pistachios