Vegetarian Kabsa by Chef Hala Ayash

We collaborated with the talented Chef Hala Ayash, a renowned celebrity chef and consultant known for her innovative takes on traditional Middle Eastern cuisine. By incorporating the rich flavors of our premium Emperor Akbar Cardamom, Chef Ayash has elevated the dish, allowing the cardamom to infuse the rice and vegetables with a depth of flavor that is both fragrant and subtly spicy. This dish is a testament to the versatility of the Indian green cardamom and how it can enhance even the most beloved traditional recipes, giving them a new, exciting twist.

Ingredients:

For the Sauce:

2-3 tbsp vegetable oil

3 pods of Emperor Akbar Cardamom

2 bay leaves

1 stick of cinnamon

2 large white onions, roughly chopped

2 green peppers, chopped

2-inch piece of ginger, peeled

4 garlic cloves

1/4 cup raw cashews

1/4 cup fresh mint leaves

1/4 cup fresh coriander (cilantro) leaves

2 tbsp tomato paste or puree

1-2 cups water (for simmering)

Salt, to taste

For the Vegetables:

1 large carrot, sliced (optional)

1 zucchini, chopped (optional)

1 potato, peeled and cubed (optional)

1 cup green beans, chopped (optional)

1/2 cup peas (optional)

For the Rice:

2 cups basmati rice

2-3 cups of the strained sauce (from above)

2 Emperor Akbar Cardamom pods (for aroma)

Salt, to taste

Steps:

Prepare the Sauce Base: Start by heating vegetable oil in a large pan or pot over medium heat. Once the oil is hot, add the whole spices — 3 pods of Emperor Akbar Cardamom, 2 bay leaves, and 1 stick of cinnamon. Let these spices infuse the oil for about 1-2 minutes, releasing their wonderful fragrance into the pan.

Blend the Fresh Sauce Mix: While the spices are releasing their aroma, it's time to prepare the fresh sauce mix. In a blender, combine white onions, green peppers, ginger, garlic, raw cashews, fresh mint leaves, and fresh coriander. Blend everything together into a smooth paste. The combination of mint and coriander will give your sauce a vibrant, fresh flavor that complements the richness of the spices.

Simmer the Sauce: Now, add the freshly blended mixture to the pan with the whole spices. Stir it in and cook for about 5 minutes, allowing the mixture to soften and the flavors to meld together.

Add Tomato Paste and Vegetables: Next, stir in tomato paste (or puree) to give the sauce a rich base and slightly tangy flavor. Let the tomato paste cook for a minute or two, then add your choice of vegetables. You can use any seasonal vegetables you like, such as carrots, zucchini, potatoes, and green beans. Make sure to cut them into bite-sized pieces so they cook evenly in the sauce.

Simmer the Vegetables: Add enough water to cover the vegetables and the sauce mixture, then season with salt to taste. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the vegetables to soften and absorb the spices.

Roast the Vegetables for Extra Flavor: After the vegetables have softened, remove them from the pan and place them on a baking tray. Roast them in a preheated oven at 375°F (190°C) for about 15-20 minutes or until they are golden brown and slightly crispy on the edges. This step adds an extra layer of texture and a deeper flavor to the dish.

Strain the Sauce: While the vegetables are roasting, return the pan with the sauce mixture to the stove. Strain the sauce through a colander or sieve to separate the flavorful liquid from the solids. The resulting strained liquid is what you’ll use to cook the rice, infusing it with all the wonderful flavors from the vegetables, herbs, and spices.

Prepare the Rice: In a separate pot or large dish, rinse basmati rice under cold water until the water runs clear. This helps remove excess starch and ensures your rice will be fluffy.

Now, add the strained sauce (about 2-3 cups) to the rice, along with 2 pods of Emperor Akbar Cardamom to enhance the flavor and aroma. If you’re using saffron, soak the saffron threads in a little warm water or milk, then add it to the rice for a lovely golden color and extra fragrance.

Season the rice with salt to taste, then cover the pot. Cook the rice on low heat for about 20-25 minutes, until the rice is tender and the flavors have melded together. If needed, check the rice occasionally to make sure there’s enough liquid, adding a little more water if necessary.

Combine and Serve: Once the rice is cooked, gently fluff it with a fork to separate the grains. Now, mix the roasted vegetables into the rice, or you can serve the vegetables on top of the rice for a beautiful presentation.

This Vegetable Kabsa is a perfect balance of savory, aromatic, and slightly sweet flavors, thanks to the careful blend of spices and Emperor Akbar Cardamom, fresh vegetables, and the richness of basmati rice.