Kabsa
Spiced kabsa rice topped with fish fillets cooked separately.
- Cooking time
- 1 hr 17 min
- Hands-on time
- 57 min
- Free time
- 20 min
- Difficulty
- Medium
- Cuisine
- Gulf
- Contains
- Fish, Nuts
Ingredients
Amounts follow the number of people
For the fish
For the rice
To serve
For eight servings, double the fish and rice and use a pot that can hold the broth while leaving enough room for the rice to expand.
Equipment
- Heavy pot with a lid — Holds the steam and cooks the rice evenly without sticking.
- Baking tray — For browning the fish while the rice cooks in the stock.
- Food thermometer
Method
Rinse the rice, soak for 20 minutes and drain. Prepare the tomatoes, onion and garlic; check the fish for bones and pat dry.
You’ll know it’s ready whenThe rice is drained and the fish is boneless.
Soften the onion and garlic in the listed rice cooking fat. Add the tomatoes, paste, spices and dried lime; cook until thickened.
You’ll know it’s ready whenThe tomatoes have softened and the spices are fragrant.
Add the drained rice and hot water: about 1½ cups water per cup of soaked basmati rice, adjusting to the package instructions. Adjust salt and bring to a boil.
You’ll know it’s ready whenThe rice is submerged and the liquid boils.
Cover and cook the rice over very low heat for about 20 minutes until tender and the liquid is absorbed.
You’ll know it’s ready whenThe rice is tender with no visible surface liquid.
Season the fish with a little of the listed kabsa spices and salt. Cook in the oil in a nonstick pan for about 5–6 minutes per side until the center reaches 63°C, turning gently once. Meanwhile, rest the rice covered off the heat.
You’ll know it’s ready whenThe fish is opaque, flakes with a fork and reaches 63°C.
Fluff the rice gently and serve with the fish on top and the garnishes listed in the ingredients.
You’ll know it’s ready whenThe fillets are intact and the rice is fluffy.
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