Saudi Arabia's beloved national dish — fragrant spiced rice with slow-braised chicken or lamb, topped with caramelised onions and toasted nuts.
Kabsa is the undisputed national dish of Saudi Arabia and one of the most widely eaten foods across the Arabian Peninsula. At its heart, Kabsa is a one-pot layered rice dish where long-grain rice is cooked in a deeply spiced broth alongside chicken, lamb, goat, or camel. The signature kabsa spice blend — typically including black pepper, cinnamon, cardamom, cloves, coriander, and dried limes — creates an aromatic, complex flavour that is unmistakably Gulf. Served on an enormous platter with the meat placed on top, Kabsa is the dish of hospitality, celebration, and everyday family joy in Saudi Arabia.
Serves 6
Heat oil in a large pot. Season chicken with salt and brown on all sides until golden. Remove and set aside.
In the same pot, sauté onions until golden. Add garlic, then all spices. Stir 2 minutes. Add crushed tomatoes and cook 5 minutes.
Return chicken to the pot. Add stock and dried limes. Bring to a boil, cover, and simmer 45 minutes until chicken is completely tender.
Remove chicken. Measure the remaining broth — you need 4.5 cups (top up with water if needed). Add drained rice. Bring to boil, stir, then cover and cook on very low heat 20 minutes.
Spread rice on a large platter. Arrange chicken pieces on top. Scatter pine nuts and raisins. Serve with a fresh cucumber-tomato salad.
Kabsa spice mix is available ready-made at any Middle Eastern store — look for 'kabsa blend.'
The dried limes are key — their unique sour-earthy flavour defines authentic Kabsa.
For extra colour, mix a pinch of saffron with 2 tbsp warm water and sprinkle over the rice before the final steam.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Lamb Kabsa (Kabsa Lahm): replace chicken with bone-in lamb shoulder, extending braise time to 90 minutes.
Seafood Kabsa: use prawns and fish stock for a coastal variation popular in Jeddah.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate leftovers for up to 3 days. Reheat rice in microwave with a damp paper towel to retain moisture.
Kabsa's origins are debated, but it is deeply embedded in Bedouin and Gulf culinary tradition. The use of aromatic spices reflects the historic spice trade routes that passed through the Arabian Peninsula. Today Kabsa is eaten daily across Saudi Arabia and has spread throughout the Arab diaspora worldwide. It is considered the national dish and cultural food identity of the Kingdom.
Traditionally it includes black pepper, cinnamon, cardamom, coriander, cloves, and dried lime powder. Recipes vary by family and region.
Yes — transfer the broth and rice to a rice cooker and cook on the standard setting.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (500g / 17.6 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.