Medleys of Middle Eastern spices are what culinary dreams are made of. Until recently, I had no idea that grinding cardamoms and bayleaves and adding pinches of their dust to dishes here and there could REALLY turn something ordinary into a wonder… particulary if that something is rice. This dish is meant to be a new take on what is known around here as ‘Kabsa’ - a national Saudi Arabian dish inundated by an array of spices and the delectable  flavors of chicken on the bone, all of which bubble together and seep into rice — mixed and cooked together in a deep pot or dutch oven, then to...

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