Like most rice dishes, kabsa can be made ahead and reheated thoroughly when ready to serve. You can make kabsa 2 days ahead, refrigerate when cooled down. If using nuts for garnishing then toast them when ready to serve. 🍽️ Serve With

It is better to use ready-made kabsa spice- which is found in middle eastern grocery stores since it is more convenient and easy to use. Making your spice is quite time-consuming.There are so many variations of kabsa including Saudi kabsa, and many others. I learn a lot of my recipes from my Jordanian mother in law, so this is a Jordanian kabsa recipe. When it comes to food, I’m always on the hunt for new inspirations and ideas. I think the ideal way to learn more about food is by exploring new cuisines and cultures. The world of culinary adventure is open right in front of you. You just need to wear your apron and get started. Consider grinding your own spices in a mortar and pestle as the flavors will be more aromatic. The easy option is to look for pre-mixed spice blends, like ‘Baharat’ at Middle-eastern specialty stores.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. To reheat, gently warm it in a pan or microwave, adding a splash of water or broth to prevent it from drying out. You can freeze kabsa for 2 to 3 months in freezer-safe containers. Baharat is an excellent alternative to Kabsa spice mix because of its sweet and warm flavor notes. With its cinnamon, nutmeg, and cloves blend, Baharat would work perfectly for stews, casseroles, and soups.To enhance the flavors of your kabsa, add a pinch of the aromatic cardamom pods. Cardamom is a versatile spice that can be used in various recipes, from savory dishes to sweet treats. Its unique flavor profile adds a delightful warmth and depth to any dish it is added to. When using cardamom in kabsa, it complements the other spices and elevates the overall taste. Turmeric gives Kabsa its vibrant yellow color, adding a mild bitterness and slightly earthy flavor. Paprika or Mild Chili Powder Of course, the nuts are just a crunchy accessory to the rice. They're 100% optional! Same with the raisins.

In a large pot over medium heat, add the oil, then the diced onions and crushed garlic. Cook until the onions are translucent, about 4-5 minutes. Add the whole spices and toast them for a few minutes. Dried limes are rich in vitamin C, which boosts the immune system and helps fight off infections. They also contain antioxidants that protect the body against free radicals, reducing the risk of chronic diseases. Further, it is a dish that reflects the warmth and generosity of Arabian hospitality, inviting you to experience a celebration of flavors, aromas, and textures. In recent times, its popularity has spread, so it’s enjoyed as much by the locals and people outside of Saudi Arabia. Using good quality whole spices. This one is another major key, because that's where all the fragrance and flavour is coming from. Use fresh whole spices if you can from a good quality source. This is one of the easiest recipes for Kabsa you will ever find with lots of variations and alternatives.As a passionate food enthusiast, I can’t stress enough the importance of using spices in cooking. They are the secret ingredient that can transform a dish from ordinary to extraordinary.

Lower Carb Kabsa: Replace the rice with cauliflower rice or broccoli rice, reduce the amount of tomatoes and skip the dried fruit. Simmer! Lower the heat so that it is just a gentle light simmering, cover and simmer for about 20 minutes. Cinnamon is known to be rich in antioxidants, which help fight inflammation and protect against chronic diseases. It has been shown to lower blood sugar levels and improve insulin sensitivity, making it beneficial for individuals with diabetes. Additionally, cinnamon has antimicrobial properties, which can help fight off bacteria and fungi. Herb-infused Kabsa: Top with chopped fresh parsley, cilantro, or mint to add a vibrant herbal note. Dried limes are also used in marinades and dressings, adding a refreshing twist to grilled meats and salads. Additionally, they can be ground into a powder and sprinkled over dishes as a seasoning.Al Kabsa is traditionally served with Shattah, a hot and spicy sauce made with garlic, chilies, herbs, spices, and tomato paste.