Fragrant long-grain rice cooked with chicken in a rich tomato-based sauce laced with cardamom, cloves, and dried lime. This aromatic one-pot meal is a weekly staple on Yemeni family tables.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Brown chicken pieces in oil in a heavy pot until golden on all sides. Remove and set aside.
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2
In the same pot, cook onions until golden. Add garlic, kabsa spice mix, cardamom, cloves, and cinnamon, stirring for 1 minute.
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3
Add pureed tomatoes and tomato paste. Cook for 5 minutes until the sauce thickens and oil separates.
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4
Return chicken to the pot. Add dried limes and enough water to cover. Simmer for 30 minutes until chicken is cooked through.
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5
Remove chicken. Add soaked, drained rice to the broth. Cover and cook on low heat for 18-20 minutes until rice is tender and fluffy.
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6
Arrange rice on a platter, place chicken on top, and garnish with toasted cashews and raisins. Serve with sahawiq and salad.
Did You Know?
The dried limes (loomi) used in kabsa give it a distinctive tangy depth that no other ingredient can replicate.
Chef's Notes
Equipment Tips
- large heavy pot with lid
- skillet
The Story Behind Kabsa
Kabsa is one of the Arabian Peninsula's most iconic rice dishes, with each country claiming its own version. The Yemeni kabsa is distinguished by its generous use of spices and the depth of its tomato-based sauce. The dish reflects centuries of spice trade that made Yemen, particularly the port of Aden, a crossroads of global flavors. Kabsa is the quintessential Friday family meal, bringing generations together around a communal platter.
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