Yemeni Kabseh
By Cookwithdena
This is not the traditional way, although I used traditional Yemeni spices. The technique is my typical method of cutting corners for a faster meal.
This makes a lot so think Ramadan dinners and potlucks. Feeds 8
Ingredients:
⁃ 4 cups Parboiled basmati rice washed and soaked for 20 minutes and strained.
⁃ 1/2 cup onion
⁃ 3 cups fresh ripe tomatoes
⁃ 1 jalapeño seeded
⁃ 1 jalapeno whole
⁃ 4 cloves garlic
⁃ 1/4 cups fresh olive oil
⁃ 2 tbs Kabseh spice
⁃ 4 dried lumi limes
⁃ 1/2 teaspoon black pepper
⁃ 1 tbs chicken bouillon powder
⁃ 7 cups water
⁃ 6 qt pot
Directions:
⁃ I used my bullet, purée the onion, tomato, garlic and seeded jalapeno.
⁃ Add to the pot and add in the spices, dried limes, and oil.
⁃ Keep it cooking until the tomatoes have turned color and darkened a bit, about 6 minutes.
⁃ Add the jalapeno and rice. Give it a stir.
⁃ Let it come to a boil, while it’s on medium heat. It will take a while to boil but if we put it on high heat it will burn quickly.
⁃ Once it boils stir it again and cover tightly. Lower the heat and let it cook for 25 minutes.
⁃ Turn off the heat. Take the lid off and fluff. Top with almonds.
I served this dish with my balsamic roasted chicken and Palestinian chopped salad. Both recipes can be found on my blog http://www.cookwithdena.com
Cook with Dena 