Rating: 4.5 stars 4.5
51 Ratings
  • 5 star values: 35
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

This was the first Arabic dish I ever made and it turned out extremely delicious, a new favorite! Serve Al Kabsa with a fresh mixed cucumber, carrot, lettuce, and tomato salad -- preferably with a little lime vinaigrette. Some fresh pita bread on the side would be nice also. Saudis like their Kabsa with a hot sauce called 'Shattah'. Enjoy!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Kabsa Spice Mix:

Directions

Instructions Checklist
  • Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.

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  • Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.

  • Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.

  • Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.

  • Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.

  • Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.

Editor's Note

Whole dried limes can be found in Persian groceries or on the internet. Grind them in a spice grinder or blender to make dried lime powder.

Cook's Note

Don't rinse or soak the rice before using it. Depending on the type of rice you use, you may need to use more or less water. Stay on the low side to avoid the dish being too mushy--you can always add more.

Nutrition Facts

528 calories; protein 29.2g; carbohydrates 54.9g; fat 21.2g; cholesterol 88mg; sodium 422.7mg. Full Nutrition
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