My father used to say "it's a poor person you can't learn something from" and he was right. I find I learn things in some of the most unusual places, video games for example, I met a guy from Kuwait whilst playing Game of War who taught me how to make this amazing dish called Kabsa which I am very happy to share with you.
This is a Saudi dish traditionally served with a hot sauce known as Shattah. As I only have a small household, I halved the recipe.
For the lime powder please refer to my previous blog.
I have also included a quick recipe for the Shattah, if you have trouble finding cilantro try looking for it using its other name: coriander.
Kabsa Spice Mix
- 1/2 teaspoon saffron
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon dried whole lime powder
- 1/4 cup butter
- 1 onion, finely chopped
- 6 cloves garlic, minced
- 1.5kg chicken pieces
- 1/4 cup tomato puree
- 1 (400g) 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 cups hot water
- 1 cube chicken stock
- 2 1/4 cups unrinsed basmati rice
- 1/4 cup raisins
- 1/4 cup toasted slivered almonds
Mix all kabsa spice mix ingredients together in a bowl and set aside.
Melt butter in a large pot over medium heat. Add onions and garlic; cook until onions are soft and translucent, about 5 minutes. Add chicken pieces and cook over medium-high heat until lightly browned, about 10 minutes. Mix in tomato puree.
Stir in canned tomatoes with juice, carrots, cloves, nutmeg, cumin, coriander, salt, black pepper, and the kabsa spice mix. Cook about 3 minutes; pour in the water, and add the chicken stock cube.
Bring to a boil, then reduce heat to simmer and cover the pot. Simmer until chicken is no longer pink and juices run clear, about 30 minutes.
Gently stir in the rice. Cover pot and simmer until rice is tender and almost dry, about 25 minutes; add raisins and a little more hot water, if necessary. Cover and cook for an additional 5-10 minutes or until the rice grains are separate.
Transfer rice to serving platter (or plates) and arrange the chicken pieces on top. Sprinkle with toasted slivered almonds if desired.
Prep: 40 minutes
Cook: 1 hour 30 minutes
Total: 2 hours 10 minutes
Yield: 4-6 servings
Per Serving: 528 calories; protein 29.2g; carbohydrates 54.9g; fat 21.2g; cholesterol 88mg; sodium 422.7mg
Shattah (Middle Eastern Hot Sauce
- 1/4 cup loosely packed fresh parsley leaves
- 1/4 cup loosely packed fresh cilantro (coriander) leaves
- 1/4 cup raw walnuts
- 4 cloves garlic
- 1 1/4 teaspoons fine sea salt
- 1 teaspoon ground cumin
- 10 twists freshly ground black pepper
1 teaspoon sherry vinegar - 6 medium fresh jalapeño peppers, sliced into 1 inch chunks
- 1/3 cup extra virgin olive oil
Combine everything except the jalapeños and oil in a food processor or pull chopper until finely chopped, scraping the sides as necessary.
Add jalapeños and pulse until finely chopped but not completely obliterated. Stir oil into sauce by hand and transfer to a bowl for serving.
Prep: 15 minutes
Total time: 15 minutes
Yield: 1 1/3 cups
Per Serving: Calories 226; Fat 23.8g; cholesterol 0mg; sodium 667.7mg; Carbohydrates 4.6g; Protein 1.9g
That looks complicated, way beyond my cooking/baking skills. Happy to eat the lot though, at mates rates, for scientific purposes, positive feedback guaranteed. !LUV 3
🤔 gee I dunno koro
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It looks delicious, especially with the spices you mentioned. !discovery 13
It tasted amazing, the Shattah was quite hot though
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