Kabsa (Yemeni)

Yemeni-style kabsa commonly combines chicken, lamb, or another slow-cooked meat with rice, onion, tomato, cardamom, cinnamon, and black lime. The exact spice mix varies between households and regions.

Black lime, also called loomi, gives the rice and meat a tart, dried-citrus flavor. It is usually added whole or pierced during cooking so its aroma infuses the broth.

Kabsa is generally prepared as a spiced rice dish with meat cooked in the same pot or broth. Mandi is more closely associated with meat cooked over or in a tandoor-like pit, often giving it a smoky flavor.

Kabsa is often served communally, with the meat placed over the rice and a spicy sauce such as Yemeni sahawiq on the side. Fresh salad, yogurt, or a tomato-based relish may also accompany the dish.