Kabsa Idlibi — Spiced Rice with Lamb and Dried Fruit
Slow-cooked lamb over basmati rice perfumed with cardamom, dried limes, rose water, and saffron, finished with raisins and toasted almonds — the celebration rice dish of Idlib, made for weddings and feasts.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1.2 kg bone-in lamb shoulder, cut into large pieces
- 500 g, soaked 30 min and drained basmati rice
- 2 large, one whole, one grated yellow onion
- 200 g canned whole tomatoes
- 3 whole, pierced dried lime (loomi)
- 6 whole, bruised cardamom pods
- 1 large cinnamon stick
- 4 whole cloves
- 3 whole bay leaves
- 0.25 tsp, steeped in 2 tbsp warm water saffron
- 1 tbsp rose water
- 60 g ghee or clarified butter
- 60 g raisins
- 60 g, toasted blanched almonds
- 2 tsp salt
Instructions
- In a large pot, cover lamb with water (about 2 liters). Add whole onion, dried limes, cardamom, cinnamon stick, cloves, bay leaves, and 2 tsp salt. Bring to a boil, skim foam vigorously. Reduce heat, cover, and simmer 75 minutes until lamb is very tender.
- Remove lamb pieces. Strain and reserve 800ml of the lamb broth. Discard solids.
- In a heavy-bottomed pot with tight-fitting lid, heat ghee over medium heat. Sauté grated onion until golden, 8 minutes.
- Add crushed tomatoes and cook 5 minutes. Add drained rice and stir to coat in the ghee-onion mixture for 2 minutes.
- Add reserved lamb broth, saffron water, and rose water. Stir once. Bring to a boil.
- Reduce heat to absolute minimum. Place lamb pieces on top of the rice. Cover tightly (seal lid with a kitchen towel if necessary). Cook 20 minutes. Turn off heat. Rest 10 minutes without lifting lid.
- Fry raisins in a little ghee for 1 minute. Set aside.
- Fluff rice gently. Transfer to a large serving platter with lamb on top. Scatter raisins and toasted almonds over everything.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Kabsa Idlibi — Spiced Rice with Lamb and Dried Fruit?
Slow-cooked lamb over basmati rice perfumed with cardamom, dried limes, rose water, and saffron, finished with raisins and toasted almonds — the celebration rice dish of Idlib, made for weddings and feasts.
Where is Kabsa Idlibi — Spiced Rice with Lamb and Dried Fruit from?
Kabsa Idlibi — Spiced Rice with Lamb and Dried Fruit comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Kabsa Idlibi — Spiced Rice with Lamb and Dried Fruit vegetarian?
No — as written, Kabsa Idlibi — Spiced Rice with Lamb and Dried Fruit includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of dried lime (loomi) in Kabsa Idlibi — Spiced Rice with Lamb and Dried Fruit?
The dried lime (loomi) called for here is part of the traditional recipe and gives Kabsa Idlibi — Spiced Rice with Lamb and Dried Fruit its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Kabsa Idlibi — Spiced Rice with Lamb and Dried Fruit?
In a Syrian mains spread, Kabsa Idlibi — Spiced Rice with Lamb and Dried Fruit is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Kabsa Idlibi — Spiced Rice with Lamb and Dried Fruit ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.