Eid delicacy ; Kabsa

      This Eid we celebrated with the arabian delicacies Kabsa and Fattoush accompanied by a Cream of mushroom soup. I will post the recipe for fattoush and cream of mushroom soup as soon as possible.

    Kabsa 

Kabsa or kabseh is one of the traditional dishes served in the Arabian gulf area. It is a Unique mixture of rice, meat, spices and vegetables topped with almonds and raisins. The secret of kabsa's taste is the blend of spices used in it.

Ingredients

• Butter ( oil ) : 1/4 cup
• Onion : 1 finely chopped
• Garlic ; 6 cloves minced
• 1 whole chicken cut into 4 pieces
• tomato puree : 1/4 cup
• Tomatoes : 3 chopped
• Carrots : 3 peeled and grated
• Cloves : 4
• Whole black pepper : 1 tsp
•  Dried lemon : 2
• Bay leaves : 2
• Cinnamon stick : 2 
• Cardamom : 4
• Orange zest : 1 tsp
• Coriander : 1 tsp
• Basmati rice : 2 1/2 cups washed and soaked for 45 minutes
• Hot water : 4 1/2 cups
• Raisins : 1/4 cup
• Almonds : 1/4 cup

Directions

• Melt the butter in a large stock pot or dutch oven over medium heat, stir in the garlic and onion ; cook and stir until the onion has softened and turned transculent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. mix in the tomato puree.
• Add chopped tomatoes, grated carrots, whole cloves, black pepper, dried lemon, bay leaves, cinnamon stick, coriander, orange zest, cardamom and salt. Cook  for about 3 minutes ; pour in the water. 
• Bring the sauce to boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 20 minutes. Remove chicken pieces from the stock and place it in a oven for 10 minutes.
• Add soaked rice into the stock, cover the pot and simmer until rice is tender and almost dry, about 20 minutes.
• Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted almonds and raisins over the dish.