7
1 teaspoon turmeric
1 1⁄2cups water
6 dried limes or 1⁄2 cup fresh
lime juice
3 ⁄4cup kidney bean (canned is
fine)
1 large potato, diced (optional)
salt
black pepper
1cup green onion, finely chopped
1 1⁄2cups spinach, finely
chopped
1⁄2cup parsley, finely chopped
1 ⁄4cup cilantro, finely chopped
(optional)
1⁄4cup garlic chives, finely
chopped (tareh)
1⁄4cup fenugreek seeds, finely
chopped (also called shanbelileh)
(optional)
Trim meat and cut into 3/4" cubes
Fry onion over low heat in half of the
oil until golden
Add turmeric and fry for 2 more
minutes
Increase heat, add meat cubes
and stir over high heat until meat
changes color and begins to turn
brown
Reduce heat
Add water, drained kidney beans,
salt and pepper to taste
Cover and simmer gently for about
an hour or until meat is tender
Fry potatoes over high heat in the
remaining oil until lightly browned
Add to sauce, leaving oil in the
ceramic crock
Cover and simmer for 10 minutes
Add prepared vegetables to ceramic
crock and fry over high heat until
wilted
Add to sauce, then add dried limes
(or lime juice), cover and simmer for
an additional 10-15 minutes
Adjust seasoning and serve with
white rice
kabsa - traditional
saudi rice and chicken
1/2 teaspoon saffron
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground white pepper
1/2 teaspoon dried whole lime
powder
1/4 cup butter
1 onion, finely chopped
6 cloves garlic, minced
1 (3 pound) whole chicken, cut into
8 pieces
1/4 cup tomato puree
1 (14.5 ounce) can diced
tomatoes, undrained
3 carrots, peeled and grated
2 whole cloves
1 pinch ground nutmeg
1 pinch ground cumin
1 pinch ground coriander
salt and freshly ground black
pepper to taste
3 1/4 cups hot water
1 cube chicken bouillon
2 1/4 cups unrinsed basmati rice
1/4 cup raisins
1/4 cup toasted slivered almonds
Mix together the saffron, cardamom,
cinnamon, allspice, white pepper,
and lime powder in a small bowl,
and set the spice mix aside
Melt the butter in the ceramic crock
over low heat. Stir in the garlic and
onion; cook and stir until the onion
has softened and turned translucent,
about 5 minutes
Add the chicken pieces and brown
them over high heat until lightly
browned, about 10 minutes. Mix in
the tomato puree
Stir in the canned tomatoes with
their juice, the grated carrots, whole
cloves, nutmeg, cumin, coriander,
salt, black pepper, and the Kabsa
spice mix
Cook for about 3 minutes; pour in
the water, and add the chicken
bouillon cube
Bring the sauce to a boil, then
reduce the heat to simmer and cover
the ceramic crock. Simmer until
chicken is no longer pink and the
juices run clear, about 30 minutes
Gently stir in the rice. Cover the
ceramic crock and simmer until rice
is tender and almost dry, about 25
