A luxurious traditional Bahraini dish that combines the fresh flavors of Gulf Hamour (Grouper) with the aromatic essence of signature Bahraini spices and Basmati rice infused with traditional ghee (Dehn Adani).
The Fish: 1 kg Fresh Bahraini Hamour (cleaned and sliced).
The Rice: 3 kg Basmati rice (washed and soaked).
The Vegetables:
7 kg Onions (finely chopped for the base and garnish).
5 kg Tomatoes (chopped).
5 Bell peppers.
Authentic Ghee (Dehn Adani): For that traditional deep flavor.
Ground Spices:
60g Bahraini Bzar (Special Spice Blend).
50g Mixed Bzar.
30g Salt.
30g Cumin.
Whole Spices:
Cumin seeds (Sannout), Dry Coriander (Gulgulan), Cloves (Mismar), Cardamom (Heel), and 4 Star Anise.
Preparing the Fish: After cleaning the Hamour and lightly seasoning it with a pinch of the spice blend, deep-fry it in hot oil until it reaches a golden-brown crust. Set aside.
Sautéing the Vegetables (Hamas): In a large pot, melt the traditional ghee. Add the chopped onions and sauté until translucent. Add the bell peppers and tomatoes, stirring until the vegetables soften and break down into a thick base.
Infusing the Aromatics: Add the Bahraini and mixed ground spices (Bzar, Cumin, Salt) along with the whole spices (Cardamom, Cloves, Star Anise, Cumin seeds, and Coriander). Stir well until the fragrances are fully released.
Cooking the Rice: Add the pre-soaked Basmati rice over the vegetable base. Pour in boiling water and cook over medium heat until the rice has absorbed most of the broth.
The Final Layering (Al-Tajbees): Carefully place the fried Hamour pieces on top of the rice or nestled between layers. Seal the pot tightly (Teskeer) and simmer on very low heat. Let it steam (Yehadar) until the rice is perfectly cooked and infused with the rich fish and spice flavors. .......................................................................................
Preparation: Prepare the Harees or Madrouba ensuring it has a thick, firm consistency. Once cooked, let it cool completely, then refrigerate until it becomes firm enough to shape.
Shaping: Roll the chilled mixture into balls, approximately the size of a tennis ball.
Coating: * Roll each ball in flour to coat lightly.
Dip into beaten eggs seasoned with a pinch of black pepper.
Finally, roll in breadcrumbs until fully and evenly coated.
Frying: Drop the balls into deep, hot oil. Once they float to the surface, gently turn them to ensure they brown evenly on all sides until they reach a beautiful golden-red color.
Draining: Lift the balls out using a slotted spoon, shaking it gently to drain off excess oil.
Finishing: Place the Arancini on clean paper towels to absorb any remaining oil.
Serving: Serve hot with Dar Sara’s special dip.
