Syrian Kabsa – Recipe and Preparation Method

Syrian Kabsa – Recipe and Preparation Method

Syrian Kabsa is a main dish known for its rich taste and aromatic spices. This meal is packed with nutrients that benefit the body and is perfect for family gatherings. Although it takes some time to prepare, it’s easy to make and serves five people. The cooking time is approximately 90 minutes.

Main Ingredients for Syrian Kabsa:

For the Chicken:

• 2 kg chicken thighs
• 1 large onion, finely chopped
• 1 large carrot, grated
• 1 lemon, finely grated
• 2 cinnamon sticks
• 3 dried limes (loomi)
• 3 bay leaves
• 5 whole cloves
• 5 whole cardamom pods
• 1½ teaspoons salt
• 2½ liters of water
• 1 tablespoon ghee

For the Rice:

• 4 cups rice
• 1 medium onion, finely chopped
• 1 large red bell pepper, diced
• 2 large green bell peppers, diced
• 1 large tomato, finely chopped
• 1 large carrot, grated
• ¼ cup raisins
• 1 tablespoon kabsa spices
• 1 teaspoon turmeric
• 5 tablespoons vegetable oil
• ½ teaspoon salt
• 1½ cups broth

For Chicken Seasoning:

• 3 tablespoons sunflower oil
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon kabsa spices

Preparation Method:

1. Cook the Chicken:

   • In a medium pot, bring the water to a boil. In a large pot, melt the ghee over medium heat, then add the chicken thighs, onion, carrot, grated lemon, dried limes, bay leaves, cloves, and cardamom. Stir with a wooden spoon to combine.
   • Pour the boiling water over the chicken mixture. After a few minutes, skim off the foam, add salt, and cook on medium heat for 35-40 minutes until the chicken is fully cooked.

2. Prepare the Rice:

   • In a wide pan, heat the vegetable oil over medium heat. Add the chopped onion and stir until it turns light golden. Add the red and green bell peppers, season with salt, and cook on low heat until the peppers soften.
   • Wash the rice and add it to the pan along with the diced tomatoes, grated carrot, and raisins. Stir everything together and season with additional salt, kabsa spices, and turmeric. Add the broth, cover the pan tightly with a lid and a thick cloth to trap the steam, and let it cook on low heat for about 40 minutes until the rice is tender.

3. Season and Roast the Chicken:

   • Mix the sunflower oil, turmeric, paprika, and kabsa spices in a small bowl. Remove the boiled chicken thighs, place them on a baking tray, and brush them with the seasoning mixture. Preheat the oven to 220°C (428°F) and roast the chicken for a few minutes until the skin is golden and crispy.

4. Serve:

   • Place the cooked rice on a serving platter, arrange the roasted chicken thighs on top, and optionally sprinkle with nuts for garnish.

Enjoy this delicious Syrian Kabsa, a perfect blend of spices and flavors that will delight your senses!