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Ingredients
- Serves 4 people
meat and rice:
3 tbsp olive oil
1 cinnamon stick
2 bay leaves
1 tbsp cardamom
1 big onion
1 red bell pepper
1 green bell pepper
500 g leg lamb
sprinkle of sugar
sprinkle of salt
1 tbsp kabsa spices
2 tomatoes
1 ½ L water
2 cups basmati rice
1 tsp of rose water
1 tsp saffron
1 tsp water
1 tsp curcuma
sauce:
3 tomatoes
2 crushed garlic cloves
1 green hot pepper
½ cup of tomato paste
1 tsp salt
garnish:
1 cup fried nuts
1 hot pepper
1 slice of lemon
parsley leaves
Recipe Courtesy of
Asian Food Network
Asian Food Network
Kabsa Saudi
Known to some as Saudi Arabia's national dish, Kabsa is a meat and rice dish that has gained popularity throughout the Middle-East and beyond. The leg of lamb is slowly simmered in a sauce of spices as well as tomatoes before the rice is cooked in the meaty tomato broth. The addition of saffron and rose water gives this dish its vibrant vermilion color and sweet fragrance. Kabsa is usually served during big gatherings so expect to be cooking for more than one. And if you're not a fan of lamb, substitute it with chicken or any other protein.
- Medium
- 160 min
- 120 min
- 15 min
- 4 steps
- 27 Ingredients
- Medium
- 4 steps
- 27 Ingredients
- 160 min
- 120 min
- 15 min
Instructions
-
Mix sauce
- Put the peeled and cut tomatoes in a bowl.
- Add the crushed garlic and the cut hot pepper.
- Add the tomato paste and the salt.
- Mix the mixture using an electric hand blender.
-
Cook and boil meat
- Cook the mixture for 10 minutes over low heat.
- Pour the water and mix.
- Boil the meat for 90 to 120 minutes over low heat.
-
Add in rice
- Add the rice to the mixture.
- Put the saffron in the rose water then add it to the meat mixture.
- Put the curcuma in the water then add it to the meat mixture.
- Leave the mixture for 20 minutes over low heat.
Plate and Serve!
Put the rice with the meat in a serving dish. Decorate with hot pepper, a lemon slice, parsley leaves and fried nuts. Serve the sauce aside.
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Ingredients
- Serves 4 people
-
meat and rice:
3 tbsp olive oil
-
1 cinnamon stick
-
2 bay leaves
-
1 tbsp cardamom
-
1 big onion
-
1 red bell pepper
-
1 green bell pepper
-
500 g leg lamb
-
sprinkle of sugar
-
sprinkle of salt
-
1 tbsp kabsa spices
-
2 tomatoes
-
1 ½ L water
-
2 cups basmati rice
-
1 tsp of rose water
-
1 tsp saffron
-
1 tsp water
-
1 tsp curcuma
-
sauce:
3 tomatoes
-
2 crushed garlic cloves
-
1 green hot pepper
-
½ cup of tomato paste
-
1 tsp salt
-
garnish:
1 cup fried nuts
-
1 hot pepper
-
1 slice of lemon
-
parsley leaves
Nutrition
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