Machboos (Kabsa) - Middle Eastern Recipe
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Machboos (Kabsa)
Machboos/kabsa is the national dish of most Gulf states; the saffron, rose water, and dried limes reflect centuries of trade with Persia and India.
Ingredients
- 1 whole chicken or 1 kg lamb, bone-in
- 500 g basmati rice, washed and soaked
- 2 large onions, diced
- 4 cloves garlic, minced
- 400 g canned tomatoes
- 2 tbsp tomato paste
- 2 tsp bezar (Gulf spice mix): cardamom, cumin, cloves, black pepper, cinnamon, coriander, ginger, turmeric
- ½ tsp saffron, dissolved in hot water
- Dried limes (loomi), pierced
- Rose water, 1 tbsp
- 50 g raisins
- 50 g toasted almonds and pine nuts
- 3 tbsp ghee or oil
- Salt to taste
Method
- Frying — Fry onion in ghee until golden; add garlic and bezar spice mix.
- Adding — Add meat; brown on all sides.
- Adding — Add tomatoes, tomato paste, dried limes, and enough water to cover.
- Simmering — Simmer 45 minutes until meat is tender.
- Removing — Remove meat; strain and measure cooking stock. Add water to make 700 ml liquid for 500 g rice.
- Step 6 — In a fresh pot, heat ghee; add drained rice; stir 2 minutes.
- Pouring — Pour over measured stock; bring to boil. Add saffron water.
- Reducing — Reduce to lowest heat; cover and cook 20 minutes until rice absorbs all liquid.
- Arranging — Arrange rice on large platter; place meat on top. Scatter raisins and toasted nuts.
- Drizzling — Drizzle rose water over rice; serve with salata and yoghurt.