Authentic Al Kabsa Recipe: Saudi Arabia's National Dish

Name: Authentic Al Kabsa Recipe: Saudi Arabia's National Dish
Total time: 2 hrs 10 mins
Ingredients: 0.5 teaspoon saffron; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground allspice; 0.5 teaspoon dried whole lime powder; 0.25 teaspoon ground cardamom; 0.25 teaspoon ground white pepper; 0.25 cup butter; 1 onion, finely chopped; 6 cloves garlic, minced; 1 (3 pound) whole chicken, cut into 8 pieces; 0.25 cup tomato puree; 1 (14.5 ounce) can diced tomatoes, undrained; 3 carrots, peeled and grated; 2 whole cloves; 1 pinch ground nutmeg; 1 pinch ground cumin; 1 pinch ground coriander; salt and freshly ground black pepper to taste; 3.25 cups hot water, plus more if needed; 1 cube chicken bouillon; 2.25 cups unrinsed basmati rice; 0.25 cup raisins; 0.25 cup toasted slivered almonds

Al Kabsa, my first venture into Arabic cuisine, quickly became a favorite. Its rich flavors and aromatic spices make it a truly unforgettable dish. For a complete meal, serve with a refreshing mixed salad of cucumber, carrot, lettuce, and tomato, dressed with a zesty lime vinaigrette. Warm pita bread on the side is also a delightful addition. In Saudi Arabia, Al Kabsa is often enjoyed with a fiery hot sauce called shattah. Indulge and savor the taste of Al Kabsa!

Total time2 hrs 10 mins
Prep time40 mins
Cook time1 hr 30 mins
Yield8

Adjust servings

Scale ingredients instantly for the number of servings you need.

Servings

Instructions

Create your spice blend: In a small bowl, combine saffron, cinnamon, allspice, lime powder, cardamom, and white pepper. Set aside for later.
Prepare the base: Melt butter in a large stockpot or Dutch oven over medium heat. Sauté onion and garlic until the onion softens and becomes translucent, approximately 5 minutes. Add the chicken and cook over medium-high heat, stirring occasionally, until lightly browned, around 10 minutes. Stir in the tomato purée.
Simmer with spices: Add the canned tomatoes with their juice, carrots, cloves, nutmeg, cumin, coriander, salt, black pepper, and the reserved spice mix. Cook for about 3 minutes, then pour in water and add the chicken bouillon cube.
Cook the chicken: Bring the sauce to a boil, then reduce the heat, cover the pot, and simmer until the chicken is cooked through and the juices run clear, about 30 minutes.
Incorporate the rice: Gently stir in the rice. Cover the pot and simmer until the rice is tender and almost dry, approximately 25 minutes. If needed, add raisins and a small amount of hot water. Cover and cook until the rice grains are distinct, 5 to 10 minutes.
Serve and garnish: Transfer the rice to a large serving platter and arrange the chicken on top. Sprinkle with toasted slivered almonds for added flavor and texture.

Nutrition

Calories: 528 kcal
Fat Content: 21 g
Fiber Content: 3 g
Sugar Content: 7 g
Sodium Content: 423 mg
Protein Content: 29 g
Cholesterol Content: 88 mg
Carbohydrate Content: 55 g
Saturated Fat Content: 8 g
Unsaturated Fat Content: 0 g