Kabsa

INGREDIENTS

2 cups (400 g) basmati rice
1 lb (450 g) chicken or lamb, cut into chunks
1 large onion, chopped
3 cloves garlic, minced
1 large tomato, chopped
1 tablespoon (15 ml) tomato paste
2 cups (480 ml) chicken or beef broth
2 teaspoons (10 g) baharat spice blend (or substitute with a mix of ground cinnamon, cardamom, cloves, and black pepper)
1 teaspoon (5 g) salt
1/4 teaspoon black pepper
2 tablespoons (30 ml) vegetable oil
1/2 cup (75 g) slivered almonds, toasted
1/2 cup (75 g) raisins, optional
Fresh parsley, for garnish

Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the meat and brown on all sides, then remove the meat and set aside.
In the same pot, sauté the onion and garlic until the onion is translucent.
Add the chopped tomato, tomato paste, baharat spice blend, salt, and black pepper to the pot. Cook for a few minutes until the tomato is softened.
Add the broth to the pot and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 20-30 minutes or until the meat is cooked through.
Remove the meat from the pot and set aside. Strain the broth through a fine-mesh sieve and reserve the liquid.
In the same pot, add the drained rice to the strained broth. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 15-20 minutes or until the rice is cooked through.
To assemble the Kabsa, arrange the rice on a large platter or serving dish. Top the rice with the meat, slivered almonds, and raisins (if using). Garnish with fresh parsley.