Photograph of the finished Kabsa

Middle East · Cơm cừu Kabsa chanh khô

Kabsa

2 hr 20 min Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 800 g
  • Photograph of Basmati rice Basmati rice 480 g
  • Photograph of Dried limes Dried limes 8
  • Photograph of Baharat spice blend Baharat spice blend 16 g
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 2
  • Photograph of Carrot Carrot 1.6
  • Photograph of Cardamom Cardamom 12
  • Photograph of Sliced almonds Sliced almonds 80 g
  • Photograph of Raisins Raisins 80 g

Method

  1. 1 Soak the rice for 1 hour, then drain.
  2. 2 Sauté the onions and lamb for 12 minutes, then add the tomatoes, baharat, and cardamom.
  3. 3 Poke holes in the dried lemons and add 700 ml of water, then simmer for 50 minutes — the fermented sourness of the dried lemons is very different from that of fresh lemons, this is a distinctive feature of this recipe.
  4. 4 Remove the meat, cook the rice in the broth for 15 minutes, then let it sit for 10 minutes.
  5. 5 Grill the meat again for 8 minutes until browned on all sides, then arrange it on top of the rice and sprinkle with almonds and roasted raisins.

With an appliance

  • Pressure cooker 1 hr

    Replace step 3: simmer the lamb in a pressure cooker for 25 minutes at high pressure with 500 ml of water, then release the pressure naturally, and then cook the rice with the lid open as usual.

Start cooking