Rama’s Syrian Kabsa
Recipe by Rama. Written by Kirsten
Rama has been working at Upbeat for numerous years now. Her role as a Refugee Integration Worker means she helps our participants with practical support so that they can rebuild their lives in Derby. But she offers us much more than that. Staff, volunteers and participants alike have all learnt so much from Rama, especially about life in Syria, traditions and delicious food.
This dish that Rama introduced to the Upbeat Kitchen is one of the most popular dishes in Syria which meant many participants had a familiar taste from home offering comfort and connection. Serving meals from different countries across the world is a way to say “Your culture is not lost, and we respect you.”
There is so much to be learnt from traditional meals from around the world. The homes that they come from tell stories of life, and having the opportunity to share that with people in our Integration Hub is a great privilege.
Rama’s Recipe
Ingredients (serves 4):
1 tbsp oil
10g butter
½ onion, grated
1 small pepper, finely chopped
1 garlic clove, grated
½ tsp fresh ginger, minced
1 small carrot, grated
2 medium tomatoes, grated
1 tbsp tomato paste
800ml hot water
2 cardamom pods
2 cloves
½ cinnamon stick
1 bay leaf
300g basmati rice (about 1½ cups)
1 stock cube
¼ tsp turmeric
1 tbsp kabsa spice mix
Pinch of crushed chilli (optional)
15g golden raisins
Small handful of parsley, chopped
Yogurt Sauce
200g natural yogurt
Small handful of chopped parsley or mint
Pinch of salt
Squeeze of lemon juice (optional)
Method:
Prepare the base. Heat the oil and butter in a large, heavy-based pot over medium heat. Add the chopped onion and cook for 8-10 minutes, stirring regularly, until the onion is soft, golden brown, and fragrant. Taking time at this stage will add depth of flavour to the finished dish.
Cook the vegetables and aromatics. Add the grated garlic, minced ginger, and grated carrots to the pot. Stir well and cook for 4-5 minutes until the carrots have softened and the garlic and ginger are fragrant.
Build the sauce. Stir in the grated tomatoes and tomato paste and cook for a further 5 minutes, allowing the tomatoes to break down and thicken slightly. Add the cardamom pods, cloves, cinnamon stick, and bay leaves, stirring well to coat everything in the tomato mixture.
Add the stock. Pour in the hot water and bring the mixture to a gentle simmer. Allow it to cook for 10 minutes so the spices can infuse the liquid with flavour.
Prepare the rice. While the sauce is simmering, rinse the basmati rice several times under cold water until the water runs clear. Soak the rice in fresh cold water for about 20 minutes. Once soaked, drain thoroughly and mix the rice with the crumbled stock cubes, turmeric, kabsa spice blend, and crushed chilli.
Cook the rice. Add the seasoned rice to the pot and stir gently to distribute it evenly through the liquid. Increase the heat and bring everything to a boil.
Simmer until tender. As soon as the rice reaches a boil, reduce the heat to its lowest setting and cover the pot tightly with a lid. Leave the rice to cook undisturbed for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. Avoid lifting the lid or stirring the rice during this time, as this can affect the texture.
Rest the rice. Once cooked, remove the pot from the heat and leave it covered for 5-10 minutes. This allows the rice to finish steaming and helps create a light, fluffy texture.
Finish and garnish. Just before serving, add the golden raisins and chopped parsley. Gently fluff the rice with a fork to separate the grains and distribute the raisins and parsley evenly throughout the dish.
Serve. Remove the whole spices if desired and serve the kabsa hot with yogurt sauce, a fresh salad, or additional herbs for garnish.
