Kabsa
Kabsa is one of the most well-known dishes in Middle Eastern and Arab cuisine, especially popular in Saudi Arabia and the Gulf countries. The dish's rich spices and aromas make it special, often enjoyed at large family events and celebrations. The secret to perfect Kabsa is the right combination of spices and slow cooking technique, ensuring the meat is juicy and the rice is fragrant and fluffy. Try this authentic recipe to taste one of the best dishes in Middle Eastern cuisine!
Ingredients for this recipe
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Preparation Steps
1
Cut the chicken thighs into smaller pieces, finely chop the onion and garlic, and dice the tomatoes and carrot.
2
In a large skillet or pot, heat the olive oil over medium heat. Sauté the onion and garlic until golden brown.
3
Add the tomato paste and diced tomatoes. Simmer for 5 minutes to allow the flavors to meld.
4
Add the chicken and season with ground cumin, cinnamon stick, cardamom pods, cloves, bay leaf, smoked paprika, turmeric powder, and saffron threads. Mix well to coat the chicken evenly.
5
Pour in the chicken broth, bring to a simmer, then cover and cook over medium-low heat for 30 minutes, or until the chicken is tender.
6
Meanwhile, soak the basmati rice in water for 15 minutes, then drain.
7
Once the chicken is cooked, add the rice to the pot. Stir well, then cover and cook over low heat for another 20 minutes, or until the rice is tender and has absorbed all the liquid.
8
Toast the almonds and raisins in a dry skillet until lightly browned. Sprinkle over the finished dish.
9
Remove the bay leaf and serve hot, garnished with fresh vegetables or yogurt.
