Kabsa Laham — Print Recipe — The Culinary Codex

The quintessential Saudi national dish of fragrant basmati rice cooked with tender lamb, tomatoes, and a complex spice blend including black lime, cardamom, and saffron.

Ingredients

1kg lamb shoulder, cut into pieces
3 cups basmati rice
4 tomatoes, diced
2 onions, diced
4 cloves garlic, minced
2 dried black limes (loomi)
6 cardamom pods
1 cinnamon stick
4 cloves
1 tsp saffron threads
2 tsp baharat spice mix
3 tbsp vegetable oil
4 cups water
Salt to taste
Toasted almonds and raisins for garnish

Instructions

1 Brown the lamb pieces in oil in a large pot, then remove and saute the onions and garlic until golden, adding all the whole spices and baharat.
2 Return the lamb to the pot, add diced tomatoes, pierced black limes, saffron, salt, and water, then simmer covered for about an hour until the lamb is very tender.
3 Remove the lamb pieces and measure the broth, adding enough to make 4 cups, then add the rinsed rice and cook covered on low heat for 20 minutes.
4 Arrange the rice on a large platter with the lamb pieces on top, garnish with toasted almonds and golden raisins, and serve family-style with a fresh salad and yogurt on the side.

Did You Know?

Kabsa is so central to Saudi culture that it is served at virtually every important occasion, from royal banquets to everyday family dinners, with each region claiming their version is the most authentic.