KABSA BIL-LAHM
SAUDI ARABIA
Kabsa is the national dish of Saudi Arabia, prepared at all kinds of gatherings, from simple family meals to special occasions. It can be made with chicken, lamb, or seafood. As for the rice, it can be cooked with the broth in which the meat is cooked, or parboiled and put to steam on top of the meat or fish. Either way, kabsa is a sumptuous classic rice dish. Garnish the dish with crisp fried onions or toasted nuts or serve as is.
SERVES 4 TO 6
3 tablespoons vegetable oil
2 medium onions (10½ ounces/300 g total), halved and cut into thin wedges
1 green chili, halved lengthwise and seeded
½ inch (1 cm) fresh ginger, peeled and minced to a fine paste
1 tablespoon tomato paste
1 pound 10 ounces (750 g) bone-in lamb (shoulder, shanks, or ribs)
Sea salt
3 medium carrots (10½ ounces/300 g total), peeled and julienned
3 medium tomatoes (10½ ounces/300 g total), peeled and seeded—2 cut into thin wedges and 1 processed into a puree
2 teaspoons ground cumin
2 teaspoons finely ground black pepper
1 teaspoon ground cardamom
¼ teaspoon ground cinnamon
1 stick cinnamon
2½ cups (500 g) long-grain rice, rinsed
1. Heat the oil in a pot over medium heat. Add the onions and chili and sauté until the onions are lightly golden. Add the ginger and tomato paste and stir for a minute or so. Add the meat and salt to taste and sauté for a few minutes, or until the meat is browned.
2. Add the julienned carrots and tomato wedges and sauté for 3 to 4 minutes. Add the pureed tomato, the ground and whole spices, and 4 cups (1 liter) water. Season with salt to taste. Bring to a boil, then cover the pan and let bubble gently on medium-low heat for 1 hour, or until the lamb is tender.
3. Remove the lamb to a plate and keep warm. Drop the rice into the broth. Add a little more salt. Cover the pot, reduce the heat to low, and let simmer for 10 to 15 minutes, or until the rice has absorbed all the liquid. Take off the heat. Wrap the lid with a clean kitchen towel and replace over the pot. Let sit for 5 minutes.
4. Fluff up the rice with a fork before transferring to a serving platter. Place the lamb over the rice and serve hot—some people crisp up and brown the lamb under a hot broiler before serving with the rice; if you like this idea, you can do it while the rice is cooking.