Traditional Saudi Kabsa

1Rinse the basmati rice (2 cups) under cold water until water runs clear, then soak it in water for 30 minutes. Drain before cooking.

2Heat the vegetable oil (3 tablespoons) in a large heavy-bottomed pot over medium heat. Add the sliced onions (2 large) and sauté until golden brown, about 8-10 minutes.

3Add the minced garlic (4 cloves) and cook for another 1-2 minutes until fragrant.

4Add the chicken pieces to the pot and brown them on all sides, about 5-7 minutes.

5Stir in the chopped tomatoes (2 medium) and grated carrots (2 large), cooking until the tomatoes (2 medium) soften and the mixture thickens slightly, about 5 minutes.

6Add the cinnamon sticks (2), cloves, cardamom pods, black pepper, cumin, coriander, turmeric, nutmeg, paprika, and saffron threads (if using). Stir well to coat the chicken and vegetables with the spices.

7Pour in the chicken broth or water (4 cups), season with salt to taste, and bring the mixture to a boil.

8Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the chicken is fully cooked and tender.

9Remove the chicken pieces and set aside. Strain the broth to remove whole spices and solids, then return the broth to the pot.

10Add the drained rice to the broth, bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes until the rice is fluffy and all liquid is absorbed.

11While the rice cooks, shred or cut the chicken into serving pieces.

12Once the rice is done, gently fluff it with a fork and layer the cooked chicken pieces on top. Cover and let it rest for 5 minutes.

13Transfer the kabsa to a large serving platter. Garnish with chopped fresh parsley or coriander leaves (¼ cup) and toasted slivered almonds or pine nuts (¼ cup) if desired.

14Serve hot, accompanied by a simple salad or yogurt sauce for a complete meal.