Let’s make Kabsa, the national dish of Saudi Arabia. The flavors and aromas of this dish are highly addictive.
Ingredients:
For the Kabsa:
- 1 onion (finely diced)
- 1 carrot (grated)
- 2 tablespoons ghee
- Spices (12 total): Cardamom Cinnamon Cumin Coriander Nutmeg (Remaining spices not listed, but typically include cloves, black pepper, bay leaves, turmeric, paprika, allspice, and dried lime)
- 2 tablespoons tomato puree
- 1 chicken stock cube (optional)
- Salt (to taste)
- 1 whole chicken (halved for presentation)
- 2 cups water
- Zest of 2 oranges
- 2 cups Basmati rice (washed and soaked for 30 minutes)
- 2 cups water (for cooking rice)
For the Daqoos (Spicy Tomato Sauce):
- 2 tomatoes
- 1 onion
- A few spicy chilies (or 1 bell pepper for mild flavor)
- 2 cloves garlic
- 1 peeled lemon
- A bunch of fresh mint
- Salt (to taste)
- 1 teaspoon coriander powder (or fresh coriander)
- ½ teaspoon cumin powder
For Garnish (Optional):
Fried nuts (almonds or cashews), Authentic ghee (for frying nuts)
Preparation Time: 2 hours
Instructions:
Prepare the Base:
- Finely dice the onion and grate the carrot. Heat ghee in a pot and sauté the onion and carrot until softened. Add all the spices and toast for a few seconds until fragrant. Stir in tomato puree, chicken stock cube (if using), and a good pinch of salt. Cook until the spices are well blended and aromatic.
Cook the Chicken:
- Add the halved chicken to the pot. Pour in 2 cups of water and the zest of 2 oranges. Bring to a boil and let simmer for 30 minutes, or until the chicken is fully cooked. Remove the chicken, place it on a baking tray, brush it with some stock, and broil it in the oven until golden brown.
Cook the Rice:
- Wash and soak Basmati rice in warm water for 30 minutes. Add the soaked rice to the pot with the remaining stock. Pour in 2 cups of water, ensuring the water level is about 1 cm above the rice. Add the zest of another orange to enhance the aroma. Bring to a boil and let it cook for 6–7 minutes, until the rice absorbs the water. Reduce the heat to the lowest setting, cover, and cook for 20 minutes. Turn off the heat and let it steam for another 20 minutes for extra fluffiness.
Make the Daqoos:
- Blend tomatoes, onion, chilies (or bell pepper), garlic, peeled lemon, and fresh mint. Season with salt, coriander powder, and cumin powder. Blend into a chunky consistency.
Assemble & Serve:
- Fluff up the rice and transfer it to a serving plate. Lay the roasted chicken on top. Garnish with fried nuts in ghee. Serve with Daqoos on the side.