Saleh’s Plate · By Saleh Alkhalifa

Saudi Lamb Kabsa with Spiced Hummus

Golden, spice-infused rice served with slices of roasted lamb and creamy spiced hummus, finished with toasted almonds, pine nuts, and sweet raisins.

Ingredients

Roasted lamb

  • 3 lb boneless lamb shoulder or leg
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • ½ tsp ground cinnamon
  • ½ tsp ground cardamom
  • 4 garlic cloves, minced
  • 2 tbsp lemon juice

Kabsa rice

  • 2 cups basmati rice, rinsed and soaked for 20 minutes
  • 2 tbsp ghee or olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 large tomato, finely chopped
  • 2 tbsp tomato paste
  • 1 dried black lime, pierced
  • 1 cinnamon stick
  • 4 green cardamom pods
  • 4 whole cloves
  • 2 bay leaves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 3½ cups low-sodium lamb or chicken broth
  • 1½ tsp kosher salt, plus more to taste

Spiced hummus

  • 1 can chickpeas, 15 oz, drained and rinsed
  • ⅓ cup tahini
  • 3 tbsp lemon juice
  • 1 small garlic clove
  • ½ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp sweet paprika, plus more for serving
  • ½ tsp kosher salt
  • 3–5 tbsp ice water
  • 1 tbsp olive oil

Garnish

  • ⅓ cup whole or slivered almonds
  • ¼ cup pine nuts
  • ⅓ cup raisins
  • 2 tbsp chopped parsley or cilantro

Instructions

  1. Mix the olive oil, salt, pepper, cumin, coriander, paprika, cinnamon, cardamom, garlic, and lemon juice into a paste. Rub it all over the lamb and marinate for at least 30 minutes, or refrigerate overnight.
  2. Heat the oven to 325°F (165°C). Place the lamb in a covered roasting pan with ½ cup water or broth and roast for 1¾–2¼ hours, until tender and easily pierced. Uncover for the final 20 minutes to brown, then rest for 15 minutes before slicing.
  3. While the lamb cooks, heat the ghee in a large pot over medium heat. Cook the onion until golden, 8–10 minutes. Add the garlic, tomato, and tomato paste and cook until thickened. Stir in the dried lime, cinnamon, cardamom, cloves, bay leaves, cumin, coriander, and turmeric for 1 minute.
  4. Drain the soaked rice and stir it into the spiced tomato base. Add the broth and salt, bring to a boil, then cover and reduce the heat to low. Cook for 15–18 minutes, until the liquid is absorbed. Remove from the heat and rest, covered, for 10 minutes before fluffing.
  5. Blend the chickpeas, tahini, lemon juice, garlic, cumin, coriander, paprika, and salt until smooth. With the machine running, add ice water one tablespoon at a time until very creamy. Finish with the olive oil and adjust the seasoning.
  6. Toast the almonds and pine nuts in a dry skillet over medium-low heat until fragrant and golden. Stir the raisins through the warm rice or reserve them for the top.
  7. Spread the kabsa rice across a large platter or individual plates. Arrange the sliced lamb alongside, add a generous scoop of spiced hummus, and finish with the toasted almonds, pine nuts, raisins, herbs, and a dusting of paprika.