Kabsa: The Heart and Soul of Saudi Cuisine

01 August 2024

In every country, there’s a dish that stands out as part of a rich culinary heritage. Tourists travel far just to get a taste of that dish, and locals make sure its ingredients are part of each household. In Saudi Arabia, that dish is Kabsa, and it holds a place on dining tables across the Middle East.

Historically, Kabsa was the sustenance of Bedouin tribes who traversed the vast deserts of the Arabian Peninsula. Utilizing readily available ingredients, the Bedouins crafted a meal that was both hearty and flavorful. The original Kabsa was a simple yet satisfying blend of rice, meat—typically lamb or chicken—and a distinctive mix of spices. As trade routes expanded and new ingredients became accessible, this humble dish evolved, giving rise to numerous regional variations.

Today, Kabsa is a testament to the diversity within Saudi Arabia, with each region boasting its unique rendition of this beloved dish. The preparation methods and ingredients can vary significantly, yet the essence of Kabsa remains the same—the harmonious blend of rice, meat, and aromatic spices.

In coastal regions, seafood like shrimp or fish often replaces the traditional chicken or lamb, creating a delightful maritime twist on the classic recipe. Inland, some versions of Kabsa are enriched with vegetables such as carrots or potatoes, adding both color and nutritional value to the dish.

The spice blend used in Kabsa is another aspect that showcases regional preferences. In some areas, a spicier version of Kabsa is favored, incorporating more chili peppers to give the dish an extra kick. In contrast, other regions might prefer a sweeter flavor profile, achieved by adding dried fruits such as raisins or apricots.

The name Kabsa itself is derived from the Arabic word meaning to press or squeeze, referring to the traditional cooking technique where the ingredients are pressed together during the cooking process. This method ensures that the flavors meld together beautifully, resulting in a dish that is both rich and cohesive.

How to make Kabsa:

Ingredients:

• Chicken
• Yellow onion
• Garlic cloves
• Dry lemon
• Cinnamon sticks
• Dried bay leaf
• Cardamom pods
• Whole cloves
• Tomato
• Olive oil
• Tomato sauce
• Tomato paste
• Water
• Salt
• Kabsa spices (cinnamon, black pepper, garlic powder, onion powder, curry powder, turmeric, ground cardamom, seven spice, coriander powder)
• Basmati rice
• Chicken broth

Start by heating olive oil in a pot over medium-high heat. Add finely diced yellow onions and cook until browned. Incorporate garlic cloves and sauté until fragrant; for an extra kick, consider adding a spicy pepper. Next, add the chicken along with dry lemon, cinnamon sticks, dried bay leaf, cardamom pods, and whole cloves. Sauté for 2-3 minutes, then add the Kabsa spice mix, which includes cinnamon, black pepper, garlic powder, onion powder, curry powder, turmeric, ground cardamom, seven spice, and coriander powder. Mix well. Stir in tomato paste, tomato sauce, pureed tomato, and water. Mix thoroughly, cover, and bring to a rolling boil for 5 minutes. Lower the heat to medium and let it simmer for about 30 minutes or until the chicken is fully cooked.

Remove the whole spices from the broth and set the broth aside. Take out the chicken and crisp it up in a pan or air fryer, broiling it for a few minutes if desired.
For the rice, combine basmati rice, salt, and chicken broth in a pot. If there isn’t enough broth, add water to make up the difference. Bring it to a rolling boil for 5 minutes, then cover and reduce the heat to low, simmering for 15-20 minutes.

To assemble, transfer the cooked rice to a large serving platter and place the chicken on top. Garnish with freshly chopped parsley, toasted almonds, or pine nuts for added texture if you like.

Make sure to serve it with a side salad or even better, yogurt! Bon Appetit!