Dinner · 70 min · middle-eastern

Beef Kabsa

This is the kind of Middle Eastern dinner you’ll make on repeat — beef chuck and basmati rice, 70 minutes, big payoff. It is weeknight cooking that still hits your targets — 34 grams of protein per serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Beef chuck
• 2 cups Basmati rice
• 1 large Onion
• 2 Tomato
• 2 tbsp Tomato paste
• 4 cloves Garlic
• 6 pods Cardamom
• 4 Cloves
• 1 stick Cinnamon
• 2 Bay leaves
• 1 tsp Cumin
• 1/4 cup Raisins
• 1/4 cup Almonds
• 2 tbsp Olive oil

Steps

1. Toast the cardamom, cloves, cinnamon, and bay in the dry pot 1 minute until fragrant — blooming whole spices first is the backbone of kabsa.
2. Brown the beef chunks in the olive oil in batches, 3 minutes per side; crowding steams them gray.
3. Soften the chopped onion 8 minutes, then stir in the garlic and tomato paste until brick red.
4. Add the chopped tomatoes, cumin, and 4 cups of water; simmer covered 40 minutes until the beef yields.
5. Stir in the rinsed basmati — rinsing keeps the grains separate — and simmer covered 18 minutes, no peeking.
6. Rest off the heat 10 minutes; the steam finishes the rice.
7. Fluff with a fork, shower with raisins and toasted almonds, and serve from the pot.

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