Kabsa
This dish of meat, rice and spices is found all over the Arab Peninsula and has many variants. This is a simple but delicious version of the kabsa recipe.
  Serves:  4       Print   FavoriteLoading Add to My Favourites
Ingredients
  • 750 g (24 oz) chicken or lamb pieces
  • 500 ml (16 fl oz) stock
  • 250 g (8 oz) basmati rice
  • 3 tomatoes, chopped
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 25 g (1 oz) butter or 2 tbsp oil
  • 1½ tsp baharat
For the garnish
  • 2 tbsp raisins
  • 2 tbsp flaked almonds
  • 2 hard-boiled eggs, chopped (optional)
  • 1 tomato, diced (optional)
For the baharat
  • ½ tsp ground cardamom
  • 1½ tsp coriander powder
  • 1½ tsp ground cinnamon
  • 1½ tsp ground cloves
  • 1½ tsp ground nutmeg
  • 1½ tsp ground allspice
  • 2 tsp cumin powder
  • 2 tsp ground black pepper
  • 3 tsp paprika
Instructions
  1. Mix the spices together to make the baharat and store in an airtight container.
  2. Melt the butter in a pan, add the meat pieces and brown them all over (about 5 minutes).
  3. Remove the meat pieces from the pan and add the onions and garlic. Sauté for 5 minutes to lightly brown the onions.
  4. Add the tomatoes, carrot and 1½ tsp of baharat. Stir-fry for 3 minutes.
  5. Add back the meat and pour in the stock. Season with salt, cover and simmer gently until the meat is tender (20 minutes for chicken, at least 1 hour for lamb).
  6. Add the rice and cook over a low heat until the rice is cooked and all the water has been absorbed.
  7. Serve and garnish with the raisins and almonds.