Our Recipe

Preparation :- Al Kabsa

This was the first Arabic dish I ever made and it turned out extremely delicious, a new favorite! Serve Al Kabsa with a fresh mixed cucumber, carrot, lettuce, and tomato salad -- preferably with a little lime vinaigrette. Some fresh pita bread on the side would be nice also. 


    • 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 (3 pound) whole chicken, cut into 8 pieces 
    • 1/4 cup tomato puree 1 (14.5 ounce) 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 1/4 cups hot water 
    • 1 cube chicken bouillon 
    • 2 1/4 cups unrinsed basmati rice 
    • 1/4 cup raisins 
    • 1/4 cup toasted slivered almonds


    • Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
    • Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
    • Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
    • Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
    • Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
    • Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.