Ingredients

• 1 cup basmati rice, rinsed in cold water
• 1/4 cup date molasses (date syrup, dibs tamar in Arabic, found in Middle Eastern shops)
• 1/4 teaspoon saffron, ground (I use a mortar and pestle. Iranian saffron is definitely superior in taste and colour)
• 1/4 tablespoon cardamom, freshly ground
• 1 teaspoon rose water (I prefer Iranian, I find flower waters vary quite a bit in quality)
• sea salt, to taste
• 4 tablespoons butter, a lot is needed to form the sought after crust (or ghee, (or more)

Instructions

1. Combine, saffron, freshly ground cardamom and rose water in a small cup.

2. Bring a large pot of water to a boil with sea salt to taste. Add the rice and boil uncovered for precisely 8 minutes, then drain.

3. Mix the date molasses with the rice, then mix in the rose water mixture.

4. Choose a medium sized heavy bottomed pot (I use a cast iron pan, see intro). Melt the butter in it over medium heat. Add 2 spatula-fulls of rice and mix with the butter, patting down to cover the bottom of the dish. Pile the reminder of the rice in a loose cone shape and poke a few holes in the rice with the spoon handle. Sprinkle a few tablespoons of water over the rice, then cover tightly. Place over medium low heat and let cook for 20-25 minutes. Keep a close eye at the end as the rice can burn (use your nose to see if it begins to smell burned).

5. The easiest way to unmold the rice is to prepare a sinkful of cold water, dip the bottom of the pot in cold water for about 30 seconds, then invert the pot onto a serving platter. If the rice crust does not release fully, simply break up the crunchy pieces that stuck to the pot and scatter over top.

6. Serve with recipe#443922 or a Gulf Arabian fish or shrimp dish.

7. Enjoy!