andrejthechef
Middle EastRiceDinnerGluten-freeDairy-free

Kabsa

Saudi Arabia’s rice centerpiece: chicken and basmati cooked in a spiced tomato broth with loomi, the dried lime that makes it kabsa.

prep
20 min
cook
1 h
total
1 h 20 min
serves
6
level
medium
Kabsa, a classic from Saudi Arabia.

Kabsa is the dish at the center of every Saudi gathering: a platter of spiced rice under burnished chicken, eaten communally. The spicing is warm rather than hot, cardamom, cinnamon and black pepper over a tomato base.

The ingredient that makes it taste like the Gulf and nothing else is loomi, whole dried limes, pierced and simmered in the broth, releasing a sour, faintly smoky depth no fresh lime can produce.

Kabsa is one of the world's classic dishes from 67 countries.

method

  1. Brown the chicken in the oil in a large pot and set aside.

  2. Soften the onions, add the garlic, spices and tomato paste, then the grated tomatoes.

  3. Return the chicken with 1.2 liters of water and the pierced loomi. Simmer, covered, for 25 minutes.

  4. Lift out the chicken. Measure the broth: you want 900 ml back in the pot. Add the drained rice and grated carrot.

  5. Cover and cook on low for 20 minutes until the rice is tender and dry.

  6. Meanwhile crisp the chicken under a hot broiler for 5 to 8 minutes.

  7. Mound the rice on a platter, set the chicken on top, and finish with raisins and toasted almonds.

chef's tips

  • Pierce the loomi or they bob uselessly; crush one into the rice if you want the full sour force.
  • The broiler finish is what gives platter-worthy chicken instead of boiled-looking chicken.
  • Serve with a simple tomato-chili salsa (daqqus) for the heat the rice politely leaves out.