Saudi Spiced Tomato-Saffron Chicken with Basmati Rice

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Kabsa dajaj is the chicken version of Saudi Arabia's national rice dish — a deeply aromatic one-pot meal where golden basmati is layered over tender chicken simmered in a tangy tomato-spice broth. The warm notes of cinnamon, cardamom, and saffron are balanced by the bright, almost smoky sourness of dried black limes, traditionally called loomi. Served family-style from one platter and topped with toasted nuts, it is the centerpiece of any Saudi gathering.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 68 gCarbs
• 4 gFiber
• 5 gSugar
• 38 gProtein
• 720 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 12 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the Aromatics

• 2 tablespoons ghee or clarified butter
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup ripe tomatoes, finely chopped
• 2 dried black limes (loomi), pierced with a knife

For the Warm Spice Mix

• 1 (3-inch) cinnamon stick
• 4 green cardamom pods, lightly crushed
• 4 whole cloves
• 2 dried bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon saffron threads

For the Chicken and Rice

• 1 whole chicken (about 3.5 lb), cut into 8 pieces
• 2 cups basmati rice, rinsed and soaked 30 minutes
• 3.5 cups low-sodium chicken stock
• 1 teaspoon kosher salt, plus more to taste
• 1 small green chili, pierced (optional)

For the Garnish

• 1/2 cup slivered almonds, toasted
• 1/4 cup pine nuts, toasted
• 1 small onion, thinly sliced and fried until crisp (optional)
• 1/4 cup chopped fresh cilantro or flat-leaf parsley

Directions

1. Melt the ghee in a large heavy pot or Dutch oven over medium heat. Add the cinnamon, cardamom, cloves, and bay leaves and toast until fragrant, about 1 minute.
2. Add the chopped onion and cook, stirring, until soft and lightly golden, 5 to 6 minutes. Stir in the garlic and cook 1 minute more.
3. Add the tomato paste and chopped tomatoes along with all the ground spices, saffron, and the pierced dried limes. Cook, mashing the tomatoes, until the mixture is thick and the oil begins to separate at the edges, 4 to 5 minutes.
4. Pat the chicken pieces dry, season with the salt, and nestle them skin-side down into the tomato base. Sear 3 minutes per side until lightly browned. Pour in the chicken stock, bring to a boil, then reduce heat, cover, and simmer 25 to 30 minutes until the chicken is cooked through and reaches 165°F at the thigh.
5. Carefully lift the chicken out and set aside, keeping it warm. Strain the cooking liquid through a fine sieve and measure out exactly 3.5 cups, adding stock or water if needed. Return the liquid to the pot and bring to a gentle boil.
6. Drain the soaked rice and add it to the boiling liquid. Reduce the heat to the lowest setting, cover tightly, and cook undisturbed 18 to 20 minutes until the rice is tender, fluffy, and has absorbed all the liquid.
7. For an authentic finish, spread the rice onto a wide platter, arrange the chicken pieces on top, and place under a hot broiler 3 to 5 minutes to lightly char the surface of the rice and crisp the chicken skin.
8. Scatter the toasted almonds, pine nuts, fried onions, and fresh herbs over the top. Serve directly from the platter with Arabic bread, cool yogurt, and a tomato-cucumber salad on the side.

Cook’s Notes

• Dried black limes (loomi) provide the signature tangy depth of authentic kabsa; if unavailable, substitute with 2 tablespoons of fresh lemon juice added during the rice-steaming step.
• Soaking the basmati for at least 30 minutes produces the long, separate grains that define good kabsa — do not skip this step.
• For an authentic smoky finish, run the platter under a hot broiler for 3 to 5 minutes; this lightly chars the top layer of rice and crisps the chicken skin.
• Always verify the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh before serving.
• For a traditional Saudi meal, pair the rice with a small dish of fresh daqoos — a quick sauce of diced tomato, green chili, garlic, and cilantro — alongside laban (drinking yogurt).

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