🥕 Vegetable kabsa
Vegetable kabsa is a meat-free version of the Gulf's classic spiced rice. The rice is cooked in a tomato and onion broth with baharat, then mixed with carrot and peas and finished with plump raisins. It is fragrant, gently sweet and lighter than the meat versions, and works as a main dish or a side.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 400 g basmati rice, rinsed
- 2 carrots, diced
- 150 g green peas
- 3 tomatoes, grated
- 1 onion, chopped
- 2 tsp baharat
- 40 g raisins
- 2 tbsp oil
- 700 ml water, salt
Method
- Soften the onion in the oil, add the tomatoes and baharat and cook for 5 minutes.
- Add the carrots, water and salt and bring to a boil.
- Stir in the rice and peas, cover and cook on low heat for 20 minutes.
- Scatter the raisins on top, rest for 5 minutes, then fluff and serve.
How to make it lighter
- Raisins add sugar quickly — a small handful is enough for the whole pot.
- Increase the carrots and peas and reduce the rice for more volume per calorie.
- Cook with 1 tbsp oil instead of 2 — 1 tbsp oil ≈ 120 kcal.
History
Kabsa is traditionally made with chicken or lamb across the Arabian Peninsula; vegetable versions are a modern, everyday adaptation served in homes and restaurants for those who prefer a meatless meal.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →