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Kabsa Recipe

Ingredients:

• 1 large onion, chopped into cubes
• 1 tomato, chopped
• 2 carrots, grated
• 2 tbsp tomato puree
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp Kabsa spice mix or Seven Spice mix (see homemade spice recipe below)
• 1 stick cinnamon
• 1 dried lime
• 2 cups chicken stock
• 4 chicken pieces (with skin)
• 2 cups basmati rice
• 2 tbsp butter (for frying the chicken)
• 1/4 cup flaked almonds, cashews, or pine nuts (optional)
• 1/4 cup raisins (optional)
• 2 tbsp butter (for braising nuts and raisins)

Method:

1. Prepare the Base:
   In a large pan, braise the onions until soft and translucent. Then, add the chopped tomatoes and grated carrots. Sauté for a few minutes until the vegetables soften. Add the tomato puree and continue to stir for another minute.
2. Season the Sauce:
   Add the salt, black pepper, Kabsa spice, cinnamon, and dried lime to the pan. Pour in the chicken stock, stirring to combine. Let the mixture simmer on low heat to let the spices infuse.
3. Cook the Chicken:
   Rub salt and pepper on the chicken pieces. In a separate pan, melt the butter and fry the chicken pieces until the skin is crispy. You can finish cooking the chicken by either adding it to the sauce or placing it in the oven until fully done.
4. Add the Rice:
   Once the chicken is cooked, remove it from the gravy. Add the basmati rice to the gravy, stir, and let it cook until the rice is tender and absorbs all the liquid.
5. Toast the Nuts & Raisins:
   In a small pan, braise the flaked almonds, cashews, or pine nuts along with the raisins in butter until golden. Set aside.
6. Finish and Serve:
   To serve, arrange the cooked rice on a platter, place the chicken pieces on top, and sprinkle the toasted nuts and raisins over the dish. Serve hot with a side of yogurt.

Kabsa Spice Recipe

Ingredients:

• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp ground paprika
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp ground black pepper
• 1 tsp ground cardamom
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice

Method:
Combine all the spices in a small bowl and mix well. Store in an airtight container and use as needed in your Kabsa or other Middle Eastern dishes. This mix can be stored for up to 6 months in a cool, dry place.

FAQs:

• Can I use another protein instead of chicken?
  Yes, lamb or beef can also be used for Kabsa, but you’ll need to adjust the cooking time accordingly.
• What is Kabsa spice?
  Kabsa spice is a traditional blend used in Arabian cuisine, typically containing spices like cumin, coriander, cardamom, and cloves.
• Can I make this dish ahead of time?
  Yes, you can prepare the rice and chicken a day in advance and reheat before serving. Store in the fridge in an airtight container.

Serving Suggestions:

• Serve Kabsa with a side of fresh yogurt or cucumber raita for a cool, refreshing contrast to the spices.
• Fresh salad like Fattoush or Tabouleh pairs nicely with the flavors of Kabsa.
• Enjoy the dish with warm Arabic bread (pita bread) for an authentic Arabian experience.
• For a full feast, serve alongside a light soup (like Shorba) to start, and finish with a dessert like Baklava.

Notes:

Adjusting Spice Levels: If you prefer a spicier Kabsa, feel free to add a bit of chili powder or fresh green chilies to the spice blend or gravy.

Dried Lime Tip: The dried lime used in Kabsa can sometimes be difficult to find. If it’s unavailable, a squeeze of fresh lime juice towards the end of cooking can provide a similar tangy flavor.

Make it Vegetarian: You can easily turn this into a vegetarian dish by omitting the chicken and adding more vegetables, like bell peppers, zucchini, and eggplant, along with chickpeas for protein.