Kabsa Ilham
Kabsa Ilham
Ingredients
- 3 tablespoons olive oil
- 2 onions, large, diced
- 1 cinnamon stick
- 7 cardamom pods
- 15 peppercorns
- 3 tablespoons tomato pepper paste, or tomato paste
- 6 garlic cloves, minced
- 2 pounds goat meat, cut into pieces
- 2 tablespoons kabsa spice
- 2 tablespoons chicken bouillon
- 1 tablespoon black pepper
- 1 teaspoon salt, to taste
- 2 tablespoons pomegranate molasses
- 4 tomatoes, blended
- 2 cups basmati rice, rinsed
- 3 cups water, plus more as needed
Instructions
- 1
Heat the 3 tablespoons of olive oil in a large pot or Dutch oven over medium-low heat.
⏱️ 1 min
- 2
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.
⏱️ 20 min
- 3
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.
⏱️ 2 min
- 4
Stir in the 3 tablespoons of tomato pepper paste (or tomato paste) and fry briefly for about 2 minutes, stirring constantly.
⏱️ 2 min
- 5
Add the 6 minced garlic cloves and the goat meat pieces to the pot.
⏱️ 2 min
- 6
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.
⏱️ 3 min
- 7
Pour in the 4 blended tomatoes and stir to combine all ingredients.
⏱️ 2 min
- 8
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.
⏱️ 5 min
- 9
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.
⏱️ 120 min - 10
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.
⏱️ 2 min
- 11
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.
⏱️ 1 min
- 12
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.
⏱️ 20 min
- 13
Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes before serving.
⏱️ 5 min
- 14
Serve the Kabsa Ilham hot with a fresh salad, hot sauce, and an extra drizzle of pomegranate molasses if desired for additional tang.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kabsa Ilham
- 3 tablespoons olive oil
- 2 onions, large, diced
- 1 cinnamon stick
- 7 cardamom pods
- 15 peppercorns
- 3 tablespoons tomato pepper paste, or tomato paste
- 6 garlic cloves, minced
- 2 pounds goat meat, cut into pieces
- 2 tablespoons kabsa spice
- 2 tablespoons chicken bouillon
- 1 tablespoon black pepper
- 1 teaspoon salt, to taste
- 2 tablespoons pomegranate molasses
- 4 tomatoes, blended
- 2 cups basmati rice, rinsed
- 3 cups water, plus more as needed
Instructions
- 1
Heat the 3 tablespoons of olive oil in a large pot or Dutch oven over medium-low heat.
⏱️ 1 min - 2
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.
⏱️ 20 min - 3
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.
⏱️ 2 min - 4
Stir in the 3 tablespoons of tomato pepper paste (or tomato paste) and fry briefly for about 2 minutes, stirring constantly.
⏱️ 2 min - 5
Add the 6 minced garlic cloves and the goat meat pieces to the pot.
⏱️ 2 min - 6
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.
⏱️ 3 min - 7
Pour in the 4 blended tomatoes and stir to combine all ingredients.
⏱️ 2 min - 8
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.
⏱️ 5 min - 9
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.
⏱️ 120 min - 10
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.
⏱️ 2 min - 11
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.
⏱️ 1 min - 12
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.
⏱️ 20 min - 13
Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes before serving.
⏱️ 5 min - 14
Serve the Kabsa Ilham hot with a fresh salad, hot sauce, and an extra drizzle of pomegranate molasses if desired for additional tang.
⏱️ 1 min