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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 small jar of Kabsa 123g Recipe makes 1 small jar of Kabsa) The following items or measurements are not included below: pomegranate powder |
||
| Calories 386 | ||
| Calories from Fat 90 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.0g | 15% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 38mg | 1% | |
| Potassium 1480mg | 42% | |
| Total Carbohydrate 81.5g | 27% | |
| Dietary Fiber 34.8g | 139% | |
| Sugars 0.2g | ||
| Protein 14.1g | 28% | |
Classic Arabian Kabsa Spice Mix from the Spice Route
By: French Tart
Mar 4, 2008
This is just one variation of the classic Arabian spice mix which is used in the ancient Saudi Arabian dish called Al Kabsa or Al Kabsah; a chicken and rice dish which is fragrant and lightly spiced - and is thought to originate from the nomadic Bedouin tribes. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today.
1 small jar of Kabsa
Ingredients
- 1 tablespoon cardamom seed
- 1 tablespoon black pepper
- 1 tablespoon cumin seed
- 1 tablespoon coriander seed
- 1 tablespoon fennel seed
- 1 teaspoon saffron thread
- 1 teaspoon dried pomegranate powder
- 2 dried limes (optional)
Directions
1
Grind all the whole spices and saffron threads together, then add the promegranate powder, mix well. (If using the dried limes, add them to the intial grinding procedure.).2
Decant into an airtight tin or container and store in a dark, cool and dry place.
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Browse similar recipes by category
- Course > Condiments, etc. > Marinades & Rubs
- Course > Condiments, etc. > Cooking Mixes > Herb & Spice Mixes
- Cuisine > Asian > S.W. (Middle Eastern) > Iranian/Persian
- Cuisine > Asian > S.W. (Middle Eastern) > Lebanese
- Cuisine > Asian > S.W. (Middle Eastern) > Saudi Arabian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Gifts
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: 2Bleu (Bird&Buddha)
On Dec 5, 2008
I mixed this in with some steamed rice and we enjoyed it for breakfast along with scrambled eggs and warmed pita bread. The spices are very strong, so a little goes a long way. The flavor of the middle east comes thru wonderfully and it's very aromatic. We did not use pomegranate powder as I have no clue where we could find it, but did grate a little lime peel in the mix. We did need to add some salt and butter, but overall, a great spice mix. 
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