Kabsa
Ingredients
- 3 tbs tomato paste
- 2 c basmati rice, soaked in water for at least 30min
- 4 c veg stock
- 2 long chillis
- 2 handful coriander leaves, roughly chopped
- olive oil for cooking
- salt & b/w pepper to taste
- 3 cardamom, bruised
- 2-3 bay leaves
- 2 dried limes, make few pokes
- 8 black peppercorns
- 3-4 cloves
- 1-2 cinnamon sticks
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp kabsa mix or curry powder
- 1 tsp dried lime
- 1 tsp turmeric
Preparation
In a large sauté pan, on medium heat: Start with no oil and add onion(to get sweet flavour), stirring frequently & gradually adding little water to prevent onion from sticking to the pan/burning -(might use about 1/2 c water)
When onion becomes golden-brown colour, add a good drizzle of olive oil
Add all the ground & whole spices, stir until just fragrant
Add diced tomatoes & mix. Add tomato paste & cook for few mins on gentle heat until tomato is softened. Add stock & season with salt & pepper. Bring to boil then lower heat & let simmer for 5 mins, pan covered
Pre heat oven 220°C. Prepare a large casserole dish, place the rinsed rice evenly then carefully pour the boiling stock over rice
Place the long chilli (you could char the chilli beforehand for a nice smoky flavour) on the rice & scatter coriander leaves over rice, lightly drizzle with olive oil
Seal the dish tightly with a layer of baking paper & tin foil. Place in oven for 25 mins, until rice is cooked
Remove from oven & set aside still covered for 10-15 mins
Remove the cover
Garnish: sprinkle chopped parsley & toasted cashews
Serve with yoghurt & “?????? ?????? ?????”: (blend: 2 tomatoes, a few leaves of mint & parsley, 1 garlic clove, 2 red chilli. THEN season with 1.5 tbsp white vinegar, salt & pepper, pinch of paprika)