Kabseh or Kabsah With Cornish Hen

A truly moreish, exotic dish! Don't let the long list of spices put you off. This days, spices are not as challenging to find compare to a few years ago, especially if you live in California. So, let's try this exotic from from Saudi Arabia, hope you will like it as much as I do. 

Kabseh With Cornish Hen
Serve 4 

1 (675 grams) Cornish hen, cut into 4 pieces
1 yellow onion, diced
5 whole cardamoms
5 whole cloves
2 sticks cinnamons
2 bay leaves
2 whole limu omani (black lemon), available at Iranian or Middle Eastern grocery store
2 carrots, sliced
4 ripe tomatoes, diced
1 tbs grated fresh ginger
1/2 tbs coriander powder
2 tsp cumin powder
1 - 2 tsp cinnamon powder
1 tsp chili powder
5 mild whole green chilies
salt, according to your taste
freshly ground black pepper, to taste
2 tbs olive oil
water, as needed
2 cups basmati rice
2 large hard boiled eggs, to serve

For Topping:
2 tbs Fried shallots
2 tbs fried garlic
1/4 cup orange flavored dried cranberries
1/4 cup whole blanched almonds
2 tbs pine nuts
1 tbs olive oil

Wash basmati rice in several changing water, until the water is no longer cloudy. When you think the rice is clean enough, add 2 teaspoons of salt and enough water to soak it while you are preparing for the soup base.

In a large pan, add olive oil, set the pan over medium heat. When the oil is hot, add diced onion, fry the onion until translucent. Add whole cardamoms, cloves, cinnamon sticks, bay leaves, and limu omani. Saute for a few minutes - stirring constantly  until all spices release their fragrant aromas. Now add grated ginger, coriander, cumin, cinnamon, and chili powder, stirring for a few seconds before adding tomatoes, and carrots. Give it a few quick stir, then arrange the cornish hen on top. Add water just enough to cover the hen, season with salt and freshly ground black pepper. Cook with lid on  for 25 minutes, or until the hen is cooked thoroughly. Remove hen pieces and place them on the baking sheet. Place the sheet in the oven, and broil, about 5 minutes or, until the skin are slightly charred. Remove from the oven, and set aside. Taste the soup, then adjust seasoning according to your taste.

Drain the rice, removing as much water as possible, add it to the soup base. Stir and let it to become boil. Once the soup is boiling, turn the heat to low, cover the pan with its lid. Cook unti the rice is tender - stir from time to time to prevent it from sticking to the pan. A few minutes before the rice is done, add whole green chillies.

Meanwhile, in a small skillet heat olive oil over medium low heat. Add the whole almonds and fry until slightly golden color. Add the pine nuts, fry - stirring constantly for another  10 to 15 seconds. Now add remaining ingredients, give it a quick a few stir. Remove from the heat, and let it cool completely.

To serve, empty the rice into a large serving dish, arrange cornish hens and the eggs on top of the rice, then sprinkle with nut-cranberry topping. Enjoy!