Kabsa
Basmati rice cooked in a spiced meat broth scented with dried black lime (loomi) and a warm baharat spice blend — Saudi Arabia's national dish, its distinctive sour-smoky depth coming from the whole dried limes, not lemon juice.
Meat
⚠ Contains: Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 whole chicken, cut into pieces (or 2 lbs lamb, cubed)
- 2 cups basmati rice, soaked
- 1 onion, chopped
- 3 tomatoes, chopped
- 3 cloves garlic, minced
- 1 tbsp baharat spice blend
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 4 dried black lime (loomi), pierced
- 3 cups chicken stock
- 3 tbsp oil
- Salt, to taste
- Toasted almonds and raisins, for garnish
Steps
- Heat the oil in a heavy pot and brown the chicken or lamb pieces on all sides, then remove and set aside.
- In the same pot, saute the onion until golden, then add the garlic, tomatoes, baharat, cardamom, and cinnamon, cooking until the tomatoes break down.
- Return the meat to the pot along with the pierced dried limes and the chicken stock.
- Cover and simmer for 35-40 minutes until the meat is tender.
- Remove the meat and set aside. Add the soaked, drained rice to the pot, adjusting the liquid level to just above the rice.
- Bring to a boil, then cover and reduce heat to low, cooking for 18-20 minutes until the rice is tender and the liquid is absorbed.
- Serve the rice topped with the meat, toasted almonds, and raisins.