Kabseh is a dish from The Arabian Gulf. It's so popular in Saudi Arabia. My Saudi friends told me that people in Saudi Arabia cook Kabseh in many different ways. For example, Southern Kabseh is different than the Middle or Northern ones. My friends used to cook a white Kabseh. The recipe here is for a red Kabseh. This is the one that is popular in Jordan. I hope you all like it.
You will need:
2 lb lamb meat (or you can use 1 whole chicken cut in 4 pieces)
3 cups Basmati rice
3 chopped fresh tomatoes
1 finely chopped big onion
6 garlic cloves, minced
Spices (ground coriander, black pepper, cinnamon, turmeric powder)
2 tablespoon tomato paste
olive oil (about 3 tablespoons)
4 black dried lime
pine nuts and/or almonds (I used cashews as well)
- Add enough water to the pot so that it covers the meat, bring to a boil then cook gently over medium heat for 1 1/2 – 2 hours or until tender. Reserve stock & set meat aside.
- Soak rice for 15 minutes. Drain, rinse, and then drain well.
- Add olive oil to a large stock pot or casserole, fry garlic and onion until gold. Add tomatoes and cook for about 10 minutes. Add salt, spices, and dried limes. Add some stock (about 2 cups). Add tomato paste and let it boil for few minutes. Add the meat and let it boil for another few minutes until the meat takes all the sauce taste. Set the meat aside.
- Add rice to the pot. Add more meat stock until stock covers rice (approx 1.5″ above rice). Cover pot. Let it boils and then lower the heat and cook on low heat for about 30 minutes.
- Broil the meat in the oven until it has a pleasant brown color.
- Serve the rice in a large dish. Place the rice first, top with meat and garnish with pine nuts.