Rice Dishes
Al-Mudalal
المدلل
Bahrain
Rice cooked with herbs and mixed with small pieces of chicken, finished with a special butter prepared specifically for this dish — a festive Bahraini rice preparation.
Original eatfuls sticker artwork
What it is
A closer look at Al-Mudalal.
Rice cooked with herbs and mixed with small pieces of chicken, finished with a special butter prepared specifically for this dish — a festive Bahraini rice preparation.
What to look for
Know it when you find it.
The rice should be green-flecked from herbs, the chicken pieces small and integrated; the special butter gives a rich, distinctive flavour; a celebratory dish, not everyday food.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Al-Mudalal.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Iran
Adas Polo
عدس پلو
Rice layered with lentils, fried raisins, dates and sometimes minced meat, sweet and savoury at once.
Antigua and Barbuda
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Seasoned Rice
One-pot rice cooked with pigeon peas, meat, and island seasoning until every grain is savoury; Antigua's everyday rice dish and a cookout staple
Sylhet Division, Bangladesh
Akhni
আখনি
Sylheti pilaf of chinigura rice cooked in a spiced meat stock with potato and dried fruit, wetter and darker than morog polao.
Iran
Albaloo Polo
آلبالو پلو
A Persian sweet-sour rice dish with sour cherries, saffron and chicken or meatballs, layered and steamed, a festive polo.
Ambur, India
Ambur Biryani
அம்பூர் பிரியாணி
A Tamil Nadu biryani from Ambur, made with seeraga samba rice and a strong onion-tomato flavor. It is served with brinjal curry.
Central Anatolia, Turkey
Ankara tava
Ankara Tava is a Turkish lamb-and-rice bake associated with Ankara, cooked until the meat is tender and the grains absorb the sauce.
Angola
Arroz de Marisco
Wet rice cooked with prawns, squid, clams and white fish in a tomato and coriander broth.
Sicily, Italy
Arancini
Sicilian golden fried rice balls filled with ragù, mozzarella, and peas (al ragù) or with ham and béchamel (al burro). Named for their resemblance to small oranges.