Kabsah is a Saudi dish. It is made with chicken or meat and usually has raisins. My mother is the one who taught me how to prepare meatless Kabsah. She started making it when she didn’t want to eat meat, and introduced it to our household. With a little tweaking I came up with my own version of it.
Kabsah is served with a special tomato sauce or middle eastern salad.
- 1 tablespoon vegetable oil
- 1 large carrot
- 2 small dried lemons (or just some lemon juice)
- 1 tablespoon sugar (or dried raisins)
- 3 small cinnamon sticks
- 1/4 teaspoon ground cardamom
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1 pinch salt
- 2 cups water (divided)
- 1 cup basmati rice
- Add oil to pot.
- Grate carrot and toss into a pot.
- Add dried lemons, sugar, cinnamon sticks, cardamom onion powder, garlic powder and salt.
- Add 1 cup of water and bring it to the boil.
- Reduce heat and let it cook for 15 minutes over low heat.
- Add the rest of the water and rice.
- Gently stir and bring to the boil.
- Reduce heat and partially cover pot.
Let it cook over low heat for about 11-15 minutes or until rice is done and all water is absorbed.
- Take out cinnamon sticks. Dried lemons can be eaten but they might taste bitter, so you might want to take them out too.