Join The National and Table Tales on a culinary journey around the Middle East to savour the quintessential dishes that embody the spirit of Ramadan. From table staples to family favourites, this series pays homage to the holy month and the home cook alike.
Rice is a staple food in the Gulf countries. Its name in Arabic is ruz, but in the Khaleeji dialect it is aish, which means life. It is unimaginable to have most meals without rice, and there are usually a few different types to choose from.
Hanan Sayed Worrell, of Table Tales, says: “Kabsa and its sister machboos, which can be claimed by the Emirates and Kuwait, are a cross between biryani and risotto, where the rice is cooked in the spiced broth of the meat or chicken, melding the spices and ingredients.
“The real secret to the kabsa,” says Worrell, “is the spice mix bzar, the exact composition of which is a closely guarded secret in many families.”
Recipe contributor Ashwaq Abdolmonem says: “Saudi cuisine is very diverse and distinct, influenced by our geography – from the coastal cities on the Red Sea and the southern tropical regions, to the eastern towns of the Arabian Gulf and the central desert region.
“But if there were one dish that could be considered the national dish, it would have to be kabsa. The spices can be adjusted, so use this recipe as a guideline and adapt it to your taste.”
Ashwaq Abdolmonem's kabsa – Saudi Arabian rice pilaf with chicken
Serves 4 to 6:
Ingredients:
- 500g basmati rice
- 60ml vegetable oil
- 2 medium onions, chopped
- 2 small green chillies, halved
- 2cm fresh ginger, crushed
- 1½ tbsp tomato paste
- 1kg chicken, cut into pieces
- Salt to taste
- 2 tsp cumin
- 2 tsp black pepper, ground
- 2 tsp Saudi spice mix bzar
- 1½ tsp ground cardamom
- ½ tsp cinnamon
- 3 cloves
- 1 cinnamon stick
- 2 whole lumi, cracked
- 2 medium tomatoes, chopped
- Parsley, to garnish
Method:
- Rinse the rice, soak it in enough water and cover for 30 minutes, then drain.
- Heat the oil in a Dutch oven over medium heat. Add the onions and chillies, and saute until golden.
- Add the ginger and tomato paste and stir for a minute.
- Add the chicken pieces and saute until lightly browned, then sprinkle in all the spices.
- Add the tomatoes and season with salt. Pour a litre of water into the pot and bring to a boil. Cover and let it simmer gently on medium-low heat for 30 to 45 minutes or until the chicken is done.
- Remove the chicken, place on a plate and keep it warm.
- Drop the rice in the broth and season with salt.
- Seal the Dutch oven with aluminium foil, cover and cook on low heat for 20 to 30 minutes until the rice is done.
- Fluff up the rice with a fork before transferring to a serving platter.
- Place the chicken over the rice and serve hot. You can also brush the chicken with oil and broil it just before placing on the rice.
- Garnish with chopped parsley.
This dish has been brought to you by Ashwaq Abdolmonem, wife of the Saudi Arabia Ambassador to the UAE, and curated by international recipe hunter Hanan Sayed Worrell, author of Table Tales: The Global Nomad Cuisine of Abu Dhabi. The Table Tales concept celebrates the people and stories that give flavour to recipes of the Middle East.
_______________
Read more:
Ramadan recipes: daily dishes to try from the 'Table Tales' series
Ramadan recipe: Sambousa puff – pastry with meat, cheese and herbs
Ramadan recipe: kousa mahshi – stuffed courgettes in tomato sauce
_______________
