Traditional Saudi Kabsa

1.Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

2.Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.

3.Add the chopped onion and sauté until golden brown, about 8-10 minutes.

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

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

6.Stir in the chopped tomatoes and tomato paste, cooking for 5 minutes until the tomatoes soften and the mixture thickens slightly.

7.Add the cinnamon sticks, cloves, cardamom pods, bay leaf, black pepper, cumin, coriander, turmeric, nutmeg, and saffron threads (if using). Stir well to coat the meat and tomato mixture with the spices.

8.Pour in the water or chicken broth, season with salt to taste, and bring to a boil.

9.Reduce the heat to low, cover the pot, and simmer the meat until tender—about 45 minutes for lamb or 30 minutes for chicken.

10.Once the meat is tender, remove the meat pieces and set aside, leaving the cooking liquid and spices in the pot.

11.Add the drained rice to the pot with the cooking liquid. Stir gently to combine and ensure the rice is evenly spread.

12.Cover the pot tightly and cook over low heat for 20-25 minutes, or until the rice is fully cooked and has absorbed all the liquid.

13.Return the meat pieces to the pot, placing them on top of the cooked rice. Cover and let rest on very low heat for 5 minutes to allow flavors to meld.

14.Remove the cinnamon sticks, cloves, cardamom pods, and bay leaf before serving.

15.Fluff the rice gently with a fork and transfer the Kabsa to a large serving platter.

16.Garnish with chopped fresh parsley or coriander leaves and toasted slivered almonds or pine nuts if desired.