Kabsa with raisins

Kabsa with Raisins – A Culinary Experience Full of Flavors

Kabsa is a traditional dish that perfectly combines rice with meat, being considered a symbol of hospitality in many cultures. This recipe, rich in aromatic spices and varied ingredients, offers an explosion of flavors that will delight the taste buds of those who savor it. Although popular in the Gulf regions, Kabsa has its origins in the culinary traditions of older communities, where food preparation was an art, and meals were occasions for gathering and celebration.

Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Total time: 1 hour and 30 minutes
Servings: 6-8

Ingredients:

- 2 cups of long-grain Basmati rice
- 1 chicken cut into quarters
- 2 teaspoons ground chicken spice (for marinating the chicken): white pepper, coriander, cardamom
- 2 teaspoons olive oil (for marinating the chicken)
- Juice of one small lemon (for marinating the chicken)
- 120 g tomato paste
- 2 medium-sized onions, sliced
- 2 teaspoons ground spice for Kabsa: cinnamon, cardamom, coriander, galangal (blue ginger), cumin, pepper, saffron, bay leaves, nutmeg
- 1 teaspoon whole cloves
- 5-6 pieces of loomi (dried black lemons)
- 3-4 teaspoons ketchup (or chili paste)
- Corn oil
- 5 tablespoons raisins (soaked in warm water for 15 minutes)
- 1 whole medium onion for chicken broth
- 2 cinnamon sticks for chicken broth
- 4 cups strained chicken broth from boiling the chicken
- Salt to taste
- Freshly ground pepper to taste
- Pine nuts (optional)
- Almonds (optional)

Preparation:

1. Preparing the chicken: Start by marinating the chicken. In a bowl, mix the two teaspoons of chicken spice, olive oil, and lemon juice. Add the chicken quarters and ensure they are well coated with the marinade. Cover the bowl and refrigerate for 2-3 hours to allow the flavors to penetrate the meat.

2. Preparing the broth: In a pressure cooker, add a whole onion, cinnamon sticks, a few cloves, and 2 liters of water. Bring to a boil, then add the marinated chicken. Season with salt and boil for 25 minutes. After the time is up, remove the chicken from the pot and place it in a heatproof dish.

3. Browning the chicken: Preheat the oven to 220 degrees Celsius. Brush the chicken with ketchup or chili paste, drizzle with olive oil, and sprinkle with salt and freshly ground pepper. Add a little chicken broth to the dish and place it in the oven to brown for about 20 minutes.

4. Preparing the rice: In a non-stick pot, heat the corn oil. Add the pine nuts, almonds, and cashews and fry until golden. Remove and set aside. In the same pot, add the sliced onion and sauté until golden. Add the chicken broth, tomato paste, loomi, cloves, Kabsa spices, and drained raisins. When the broth starts to boil, add the rice (which has been rinsed and soaked beforehand).

5. Cooking the rice: Cover the pot and simmer on low heat for 25 minutes, until the rice absorbs all the liquid. Make sure not to lift the lid during cooking to maintain moisture.

6. Serving: Once the rice is ready, arrange it on a large platter, placing the browned chicken on top. Garnish with pine nuts, almonds, and caramelized raisins. You can serve Kabsa with a mixed salad or yogurt to balance the intense flavors.

Useful tips:

- When choosing Basmati rice, ensure it is of high quality for a fluffy and aromatic final result.
- If you can't find loomi, you can use fresh lemon juice, but the flavor will be different.
- You can vary the recipe by adding vegetables like carrots or peas to the rice for extra nutrients and color.

Calories and nutritional benefits: A serving of Kabsa with raisins has approximately 450-500 calories, depending on the amount of oil used and the portion of meat. This dish is rich in protein due to the chicken and carbohydrates from the rice, making it an excellent choice for a hearty meal. Raisins add natural sugars and fiber, while the spices provide anti-inflammatory and antioxidant properties.

Possible variations: You can experiment with different types of meat, such as lamb or shrimp, and add vegetables for extra vitamins. Also, if you prefer a spicier taste, feel free to adjust the amount of chili paste.

Frequently asked questions:

1. Can I use a different type of rice? Yes, but Basmati rice is ideal due to its light texture and flavors.

2. What should I do if I don't have a pressure cooker? You can use a regular pot, but the cooking time will be longer.

3. Is Kabsa a suitable dish for special occasions? Absolutely! Due to its attractive appearance and intense flavors, Kabsa is perfect for festive meals.

4. What drinks pair well with Kabsa? I recommend a cold mint tea or a natural citrus juice to balance the rich flavors of the dish.

Enjoy your meal! I invite you to savor this delicious recipe, share your cooking moments with loved ones, and discover the magic of oriental flavors in your own kitchen.