Roman-style Kabsa

Ingredients

In this Roman adaptation of Kabsa, we incorporate Roman spices like cumin and coriander to infuse the dish with a unique flavor profile. Additionally, we substitute traditional Arab ingredients like cardamom and cloves with Roman spices to create a distinct taste. The dish is also garnished with toasted almonds and raisins, which adds a touch of sweetness and crunch, reminiscent of Roman cuisine. We alse have the original recipe for Kabsa, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 lb (450g) lamb or chicken, cut into pieces 1 lb (450g) lamb or chicken, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• Salt, to taste Salt, to taste
• 1/4 cup (35g) toasted almonds, for garnish 1/4 cup (35g) toasted almonds, for garnish
• 1/4 cup (40g) raisins, for garnish 1/4 cup (40g) raisins, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the lamb or chicken pieces to the pot and cook until browned on all sides.
4. 4.
   Stir in the ground cumin, ground coriander, and ground cinnamon, and cook for an additional minute to release their flavors.
5. 5.
   Add the soaked saffron threads along with the water to the pot, followed by the rinsed rice. Stir well to coat the rice with the spices.
6. 6.
   Pour in the chicken or vegetable broth and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
7. 7.
   Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
8. 8.
   Fluff the rice with a fork and transfer it to a serving platter. Garnish with toasted almonds and raisins.
9. 9.
   Serve the Roman-style Kabsa hot and enjoy!

Treat your ingredients with care...

• Saffron — Soak the saffron threads in warm water for at least 10 minutes before adding them to the dish. This will help release their vibrant color and delicate flavor.

Tips & Tricks

• For a vegetarian version, substitute the meat with roasted vegetables like eggplant, zucchini, and bell peppers.
• To enhance the flavor, marinate the meat in a mixture of olive oil, lemon juice, and Roman spices for a few hours before cooking.
• For a more festive presentation, serve the Roman-style Kabsa in a large communal dish and let everyone help themselves.

Serving advice

Serve the Roman-style Kabsa as a main course, accompanied by a fresh salad or steamed vegetables. It pairs well with a dollop of yogurt or tzatziki sauce on the side.

Presentation advice

Garnish the Roman-style Kabsa with a sprinkle of chopped fresh parsley or cilantro to add a pop of color and freshness to the dish. Serve it in a decorative platter or individual bowls for an elegant presentation.