When I was young and we had guests coming over, one of the dishes my mum always made was kabsa. Serving platters loaded with spicy golden rice and chicken topped with almonds and raisins would take center stage on the table. My part in it was to chop the tomatoes, slice the peppers, and grate the carrots. You can say I was mum’s sous chef.
Kabsa or kabseh is one of the traditional dishes served in the Arabian Gulf area. It is a unique mixture of rice (has to be long grain and you can use basmati), meat (chicken, beef, goat, lamb, or even camel), spices, and vegetables topped with nuts and raisins. The secret to kabsa’s identity and taste is the blend of spices used in it: black pepper, allspice, cloves, cardamom, saffron, cinnamon, black lime, bay leaves, and nutmeg are some of the spices that lend their magic to make kabsa a special and memorable dish.
I am sharing my own kabsa recipe which is mildly adjusted from my mum’s, and she makes awesome kabsa. I urge you to give it a try as is and from there you can adjust the spices, change the vegetables, and make the recipe your own.