Kabsa V.3: Saudi Arabias National Dish Kabsa!

Regarded as Saudi Arabia's quintessential dish, Kabsa is a richly flavored mixed rice delicacy featuring basmati rice, meat, vegetables, and a medley of spices. Reflecting the nation's culinary diversity, regional adaptations highlight the versatility of Saudi cuisine. Kabsa's aromatic essence and harmonious blend of ingredients encapsulate the country's affinity for robust and fulfilling dishes infused with spices. Kabsa and Machboos are both popular rice-based dishes in Middle Eastern and Gulf Arab cuisines. They share common elements such as ingredients, spices, and cooking methods. Both dishes typically consist of rice, meat, and a variety of spices, simmered together until the rice absorbs the flavors of the spices and meat. While there may be slight regional variations, both Kabsa and Machboos are cherished for their rich flavors and are beloved dishes in their respective regions.

Ingredients:

• 1 3/4 cups of basmati rice

• 500g chicken or lamb, your choice

• 2 large onions (chopped)

• 4 cloves of garlic (minced)

• 1/8 cup of raisins

• 1/4 cup of sliced almonds

• 4 large tomatoes (chopped)

• 3 carrots (grated)

• 2 dried limes/loomi

• 1 tablespoon of spice mix, can use typical spice mix

• Salt.

• 3 1/2 cups of hot water

Instructions:

1. Begin by gently sautéing onions in a pot until they turn a rich golden hue. Introduce minced garlic, diced tomatoes, and sliced carrots, and continue cooking for a few additional minutes until the vegetables soften and release their aromas.
   

2. Next, add the meat to the pot and sear it until all sides are nicely browned. Sprinkle in the Kabsa spice mix, along with dried limes and a pinch of salt, to infuse the dish with layers of flavor.
   

3. Pour hot water into the pot, ensuring that the ingredients are fully submerged. Cover the pot and allow the mixture to simmer gently over low heat until the meat becomes tender and succulent.
   

4. Once the meat is cooked to perfection, add the rice, along with plump raisins and crunchy almonds, to the pot. Cover it once more and let the ingredients simmer together until the rice is cooked through and has absorbed all the flavorful liquid.
   

5. After the rice has cooked, use a fork to gently fluff it, ensuring that it's light and fluffy. Your fragrant and flavorful Kabsa is now ready to be served. For an extra touch of smokiness, consider adding a piece of charcoal to the pot before covering it with the lid. Allow it to infuse for a few minutes before serving, enhancing the dish with a delightful hint of smokiness.