Kabsa Arabian Spiced Rice

Kabsa is the one — it’s considered the national dish of Saudi Arabia and is one of the most widely eaten rice dishes across the entire Arabian Peninsula. The full 50g packet goes in at the blooming step, which is where all the magic happens.

The two things that make this recipe special are the caramelised onion base (don’t rush it — that 20 minutes is worth every second) and the tea towel trick at the end, which is used in kitchens from Riyadh to Muscat to get perfectly fluffy, separate grains.

Ingredients

50 gms Arabian Spice blend – Avail small packet or large size
2 cups basmati rice
3.5 cups vegetable or chicken stock
2 brown onions, finely sliced
4 garlic cloves, minced
0.5 cups tinned crushed tomatoes
3 tbs butter
2 tbs olive oil
3 tbs raisins or sultanas
4 tbs toasted slivered almonds or pine nuts
3 tbs fresh parsley or coriander, roughly chopped
1 tsp sea salt

SERVES 4

Directions

Rinse the rice: Rinse 2 cups basmati rice under cold water until the water runs clear. Soak in cold water for 20 minutes, then drain. This removes excess starch and gives you beautifully separate, fluffy grains.
Caramelise the onions: Heat 3 tbs butter and 2 tbs olive oil in a large heavy-based pot over medium heat. Add 2 brown onions, finely sliced with a pinch of salt and cook, stirring occasionally, for 20–25 minutes until deeply golden and caramelised. Don’t rush this step — it is the flavour foundation of the whole dish. Scoop out half the onions and set aside for garnishing.
Bloom the spices: Add 4 garlic cloves, minced to the onions remaining in the pot and cook for 1 minute. Add 50gms Arabian Spice blend (1 x 50g packet) and stir constantly for 60 seconds until the spices are fragrant and toasted in the butter. This single step transforms the blend from raw spice into something deeply rounded and complex.
Build the base: Add 0.5 cups tinned crushed tomatoes and stir through the spiced onion base. Cook for 3–4 minutes until the tomato darkens slightly and the mixture thickens. This creates the rich, deep base that colours and flavours the rice as it cooks.
Cook the rice: Add the drained 2 cups basmati rice to the pot and stir for 1–15 minutes to coat every grain in the spiced base. Pour in 3.5 cups vegetable or chicken stock and 1 teaspoons sea salt, stir once, and bring to the boil. As soon as it boils, reduce heat to the absolute lowest setting, cover the pot tightly with a lid, and cook for 15 minutes. Do not lift the lid.
Steam and rest: Remove the pot from heat entirely. Place a clean folded tea towel under the lid and leave to rest for 10 minutes. The towel absorbs steam and prevents the rice from going soggy — a traditional trick for perfectly separate grains.
Toast the nuts: While the rice rests, add 4 tablespoons toasted slivered almonds or pine nuts to a small dry pan over medium heat. Toast for 2–3 minutes, shaking the pan regularly, until golden and fragrant. Add 3 tablespoons raisins or sultanas to the pan for the final 30 seconds just to plump them slightly in the heat.
Serve: Fluff the rice gently with a fork and spoon onto a large serving platter. Top with the reserved caramelised onions, the toasted 4 tablespoons toasted slivered almonds or pine nuts, and the plumped 3 tablespoons raisins or sultanas. Scatter generously with 3 tablespoons fresh parsley or coriander, roughly chopped and serve immediately. A bowl of cold yoghurt alongside is highly recommended.

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