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Heat the 3 tablespoons of olive oil in a large pot or Dutch oven over medium-low heat.

Add the 2 diced large onions to the pot. Fry them, stirring often, until they are deep golden brown. This process should take approximately 20 minutes.

Once the onions are golden, add the 1 cinnamon stick, 7 cardamom pods, and 15 peppercorns to the pot. Sauté for 1 to 2 minutes until the spices become fragrant.

Stir in the 3 tablespoons of tomato pepper paste (or tomato paste) and fry briefly for about 2 minutes, stirring constantly.

Add the 6 minced garlic cloves and the goat meat pieces to the pot.

Mix in the 2 tablespoons of kabsa spice, 2 tablespoons of chicken bouillon, 1 tablespoon of black pepper, salt to taste, and 2 tablespoons of pomegranate molasses. Sauté for 2 to 3 minutes, ensuring all the meat is well coated with the spices and paste.

Pour in the 4 blended tomatoes and stir to combine all ingredients.

Add about 1 to 2 cups of water (or up to 3 cups initially, depending on desired liquid level) and add additional salt to taste if needed. Bring the mixture to a simmer.

Cover the pot with a lid and reduce the heat to low. Cook for 1 1/2 to 2 hours, or until the goat meat is very tender. The longer it cooks, the more flavorful and tender the meat will be.
After the meat is cooked and tender, add the 2 cups of rinsed basmati rice to the pot. Stir gently to combine the rice with the meat and sauce.

Add additional water if needed, ensuring the rice is just covered by the liquid. The exact amount will depend on how much liquid remains after cooking the meat.

Cover the pot again and continue to cook on low heat until the rice is fluffy and fully done, having absorbed all the liquid. This typically takes 15-20 minutes. Do not lift the lid during this time.

Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes before serving.

Serve the Kabsa Ilham hot with a fresh salad, hot sauce, and an extra drizzle of pomegranate molasses if desired for additional tang.


Heat the 3 tablespoons of olive oil in a large pot or Dutch oven over medium-low heat.

Add the 2 diced large onions to the pot. Fry them, stirring often, until they are deep golden brown. This process should take approximately 20 minutes.

Once the onions are golden, add the 1 cinnamon stick, 7 cardamom pods, and 15 peppercorns to the pot. Sauté for 1 to 2 minutes until the spices become fragrant.

Stir in the 3 tablespoons of tomato pepper paste (or tomato paste) and fry briefly for about 2 minutes, stirring constantly.

Add the 6 minced garlic cloves and the goat meat pieces to the pot.

Mix in the 2 tablespoons of kabsa spice, 2 tablespoons of chicken bouillon, 1 tablespoon of black pepper, salt to taste, and 2 tablespoons of pomegranate molasses. Sauté for 2 to 3 minutes, ensuring all the meat is well coated with the spices and paste.

Pour in the 4 blended tomatoes and stir to combine all ingredients.

Add about 1 to 2 cups of water (or up to 3 cups initially, depending on desired liquid level) and add additional salt to taste if needed. Bring the mixture to a simmer.

Cover the pot with a lid and reduce the heat to low. Cook for 1 1/2 to 2 hours, or until the goat meat is very tender. The longer it cooks, the more flavorful and tender the meat will be.
After the meat is cooked and tender, add the 2 cups of rinsed basmati rice to the pot. Stir gently to combine the rice with the meat and sauce.

Add additional water if needed, ensuring the rice is just covered by the liquid. The exact amount will depend on how much liquid remains after cooking the meat.

Cover the pot again and continue to cook on low heat until the rice is fluffy and fully done, having absorbed all the liquid. This typically takes 15-20 minutes. Do not lift the lid during this time.

Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes before serving.

Serve the Kabsa Ilham hot with a fresh salad, hot sauce, and an extra drizzle of pomegranate molasses if desired for additional tang.
