Name: Saudi Kabsa with Lamb and Fragrant Rice
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Saudi Arabian
Ingredients: 2 lbs bone-in lamb shoulder, cut into 6 chunks; 2 large yellow onions, finely chopped; 3 ripe tomatoes, finely chopped; 2 tbsp tomato paste; 4 cloves garlic, minced; 1 tbsp grated fresh ginger; 3 tbsp vegetable oil; 2 tsp salt, plus more to taste; 2 dried black limes (loomi), pierced with a knife; 4 green cardamom pods, lightly crushed; 2 cinnamon sticks; 4 whole cloves; 1 bay leaf; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground turmeric; 2 cups basmati rice, rinsed and soaked 30 minutes; 1/4 tsp saffron threads, bloomed in 3 tbsp warm water; 2 tbsp ghee; 4 cups reserved broth from the lamb pot; 1/4 cup roasted cashews or slivered almonds; 2 tbsp raisins, optional; 2 tbsp chopped fresh cilantro; 2 tbsp chopped fresh parsley

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Kabsa is the national dish of Saudi Arabia, a deeply aromatic one-pot meal of slow-simmered lamb layered over basmati rice tinted with saffron and perfumed with warm Arabian spices. The dish balances tangy tomato, earthy dried lime, and sweet floral notes from cardamom and cinnamon for an unforgettable centerpiece. Traditionally served on a large platter for family-style gatherings, it is both rustic and celebratory.

Prep Time20 mins

Cook Time75 mins

Total Time95 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

620 kcalCalories
28 gFat
9 gSaturated Fat
58 gCarbs
4 gFiber
32 gProtein
720 mgSodium
680 mgPotassium
90 mgCalcium
5 mgIron
12 mgVitamin C
95 mcgVitamin A

Ingredients

For the lamb and tomato sauce

2 lbs bone-in lamb shoulder, cut into 6 chunks
2 large yellow onions, finely chopped
3 ripe tomatoes, finely chopped
2 tbsp tomato paste
4 cloves garlic, minced
1 tbsp grated fresh ginger
3 tbsp vegetable oil
2 tsp salt, plus more to taste

For the Arabian spice blend

2 dried black limes (loomi), pierced with a knife
4 green cardamom pods, lightly crushed
2 cinnamon sticks
4 whole cloves
1 bay leaf
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric

For the rice and garnish

2 cups basmati rice, rinsed and soaked 30 minutes
1/4 tsp saffron threads, bloomed in 3 tbsp warm water
2 tbsp ghee
4 cups reserved broth from the lamb pot
1/4 cup roasted cashews or slivered almonds
2 tbsp raisins, optional
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh parsley

Directions

Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Pat the lamb dry, season with salt and pepper, and brown on all sides until deep golden, about 6 to 8 minutes total. Transfer to a plate and set aside.
In the same pot, add the chopped onions and cook until softened and lightly golden, about 5 minutes. Stir in the garlic and ginger and cook 1 minute until fragrant, then add the chopped tomatoes and tomato paste. Cook, stirring often, until the mixture thickens and the oil begins to separate at the edges, about 6 to 8 minutes.
Add the dried limes, cardamom pods, cinnamon sticks, cloves, bay leaf, cumin, coriander, and turmeric. Stir for 30 seconds until the spices become fragrant, then return the lamb and any juices to the pot. Pour in 5 cups of water and bring to a boil.
Reduce the heat to low, cover, and simmer gently for 50 to 60 minutes, or until the lamb is fork-tender. Remove the lamb pieces and strain the broth, reserving 4 cups for cooking the rice.
In a clean pot, bring the reserved 4 cups of broth to a boil with the ghee and 1 teaspoon salt. Drain the soaked rice and add it to the pot. Stir once, reduce the heat to the lowest setting, cover tightly, and cook for 18 to 20 minutes without lifting the lid.
Drizzle the bloomed saffron evenly over the rice, replace the lid, and let it steam off the heat for 5 more minutes so the saffron color and flavor gently infuse the grains.
Fluff the rice gently with a fork, then mound it onto a large serving platter. Arrange the tender lamb pieces over the top and sprinkle with roasted cashews, raisins, cilantro, and parsley.
Serve hot with the tomato-onion sauce from the pot spooned alongside, and a simple cucumber-yogurt salad if desired. Enjoy family-style from the center of the table.

Cook’s Notes

Dried black limes (loomi) are essential for authentic Kabsa flavor; substitute with the juice and zest of 1 lime plus 1 teaspoon tamarind paste if unavailable.
For a richer, more traditional result, use a mix of bone-in chicken thighs and lamb, or try camel meat for a true Saudi classic.
Always soak the basmati rice for at least 30 minutes and resist lifting the lid while it steams, so you get those signature long, separate grains.
The tomato-onion base tastes even better the next day as the spices continue to meld, making Kabsa an excellent dish for advance preparation.
Toasting the cashews and raisins briefly in a dry pan before garnishing adds a deeper nutty sweetness and a beautiful textural contrast.

DinnerSavoureux