Kabsa is the national dish of Saudi Arabia and one of the most beloved meals across the Arabian Peninsula. This aromatic rice dish features tender meat (usually chicken or lamb) cooked with long-grain basmati rice in a rich blend of spices, creating a flavorful and satisfying meal that brings families together.

The origins of Kabsa can be traced back centuries in Saudi Arabian cuisine, where it emerged as a hearty dish that could feed large gatherings. The name "Kabsa" comes from the Arabic word "kabs" which means to press or squeeze, referring to the technique of pressing all ingredients together in one pot.

To prepare authentic Kabsa, the meat is first seasoned with a fragrant mixture of spices including cardamom, cinnamon, cloves, cumin, and coriander. The meat is then sautéed with onions and garlic until golden brown. Basmati rice is added along with tomatoes and carrots, and everything is cooked together, allowing the rice to absorb all the wonderful flavors from the meat and spices. The dish is traditionally garnished with toasted nuts and raisins, adding a delightful contrast of textures and a touch of sweetness.

While the basic recipe remains consistent, many Saudi families have their own variations of Kabsa. Some might add different vegetables like bell peppers or peas, while others might adjust the spice blend to their preference. The choice of meat can also vary, with some preferring to use camel meat for special occasions.

In Saudi Arabia, Kabsa is often served on a large communal platter, with the rice forming a bed for the meat placed on top. It's traditionally eaten with the right hand, though modern settings may include cutlery. The dish is commonly accompanied by a fresh salad, yogurt sauce, and sometimes hot sauce for those who enjoy an extra kick of heat.

While Kabsa is undeniably delicious, it's worth noting that it can be quite rich in calories due to the meat and oil used in preparation. Those watching their caloric intake might want to opt for leaner cuts of meat and reduce the amount of oil used. The dish is naturally gluten-free when prepared traditionally, making it suitable for those with gluten sensitivities. The nuts used in garnishing (often almonds or pine nuts) should be noted by those with nut allergies, though they can easily be omitted without significantly impacting the dish's overall appeal.