Kabsa al-Lahem

Kabsa al-Lahem is a traditional rice dish that hails from the Arabian Peninsula. This flavorful and aromatic dish is often served on special occasions and gatherings. Its origins are deeply rooted in the rich culinary history of the Middle East, where it has evolved to become a staple in Saudi Arabian cuisine. The dish is characterized by its fragrant mix of spices and the delicious combination of rice and meat, usually lamb or chicken. Kabsa al-Lahem is not just a meal; it represents the hospitality and generosity of Middle Eastern culture, often served in large platters for communal sharing.

Ingredients

• Lamb - 1.5 kg, cut into pieces
• Basmati rice - 3 cups
• Onions - 2 large, finely chopped
• Garlic - 4 cloves, minced
• Tomatoes - 3, chopped
• Tomato paste - 2 tablespoons
• Carrots - 2, peeled and grated
• Vegetable oil - 1/4 cup
• Water - 6 cups
• Almonds - 1/2 cup, blanched and toasted
• Raisins - 1/2 cup
• Cloves - 4
• Cardamom pods - 4
• Bay leaf - 1
• Cinnamon sticks - 1
• Black pepper - 1 teaspoon
• Salt - to taste
• Saffron - a pinch, soaked in 1/4 cup of warm water
• Lime - 2, cut into wedges for serving

Preparation

Step 1: Marinate the lamb

Begin by marinating the lamb pieces with salt and black pepper. This helps to tenderize the meat and infuse it with flavor. Set it aside for about 30 minutes.

Step 2: Prepare the Rice

Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Soak the rice in cold water for 20 minutes, then drain thoroughly.

Cooking Process

Step 1: Sauté the Vegetables

In a large pot, heat the vegetable oil. Add the onions and sauté until golden brown. Add the garlic and continue to sauté for another minute.

Step 2: Cook the Meat

Add the marinated lamb to the pot and brown on all sides. Stir in the tomatoes, tomato paste, and carrots. Continue to stir until the tomatoes break down.

Step 3: Spice it Up

Add the cloves, cardamom pods, bay leaf, and cinnamon stick to the pot. Stir in 6 cups of water and bring the mixture to a boil. Lower the heat and simmer until the lamb is tender, approximately 1.5 to 2 hours.

Step 4: Cook the Rice

Once the lamb is tender, remove the cinnamon stick and other whole spices. Stir in the soaked and drained basmati rice and add additional salt if needed. Pour the saffron-infused water over the rice and gently mix. Bring to a boil again, then reduce the heat and cover the pot. Allow to cook on low heat until the rice is fluffy and has absorbed all the liquid, about 20-25 minutes. For precision, use a cooking timer.

Step 5: Add the Garnishes

Once the rice is cooked, remove from the heat and gently fluff the rice with a fork. Top with almonds and raisins before serving.

Serving Suggestions

Kabsa al-Lahem is best enjoyed hot. Serve on a large platter and garnish with lime wedges. It pairs wonderfully with a fresh green salad or a side of yoghurt for a refreshing contrast to the richly spiced rice.

This dish is a feast for the senses, with each bite telling a story of tradition and togetherness. Enjoy the experience of sharing and savoring this delightful Middle Eastern treasure with family and friends.