Vegetarian Kabsa Rice Dish from Arabia
Ingredients
- 1 large onion, thinly sliced
- 1 large tomato, finely diced
- 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
Whole spices
- 3 cardamom, bruised
- 2-3 bay leaves
- 2 dried limes, make few pokes
- 8 black peppercorns
- 3-4 cloves
- 1-2 cinnamon sticks
Ground spices
- 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 and gradually adding little water to prevent onion from sticking or 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 and whole spices, stir until just fragrant.
Add diced tomatoes and mix. Add tomato paste and cook for few mins on gentle heat until tomato is softened.
Add stock and season with salt and pepper. Bring to boil then lower heat and 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 and scatter coriander leaves over rice, lightly drizzle with olive oil.
Seal the dish tightly with a layer of baking paper and tin foil. Place in oven for 25 mins, until rice is cooked.
Remove from oven and set aside still covered for 10-15 mins.
Remove the cover.
Garnish: sprinkle chopped parsley and toasted cashews.
Serve with yoghurt and a sauce made by blending 2 tomatoes, a few leaves of mint and parsley, 1 garlic clove, 2 red chilli, then seasoning with 1.5 tbsp white vinegar, salt and pepper, pinch of paprika.