Kapsa

Kapsa, also spelled kabsa, is a family of rice dishes originating in the Arabian Peninsula and widely associated with Saudi Arabia and Gulf cuisine. It is characterized by cooking meat and rice together in a spiced, flavorful stock, producing a single-pot meal that is commonly served at gatherings and celebrations.

The typical preparation begins with browning or searing meat, usually chicken or lamb, though beef, goat, and fish variants exist. The meat is cooked with onions, garlic, tomatoes, and a fragrant spice blend that commonly includes cardamom, cinnamon, cloves, black lime or dried lime, bay leaves, and saffron. Some regional versions add nutmeg or other spices. Rice is added along with water or stock and simmered until the grains are tender and infused with the meat’s flavors. In some preparations the meat is cooked separately and layered atop partially cooked rice at the end.

Garnishes and accompaniments are an important part of kapsa. The dish is often finished with toasted almonds or pine nuts and may include raisins. It is typically served on a large platter with the meat arranged over the rice, accompanied by a spicy tomato sauce (shatta) or yogurt, and a simple salad.

Variations exist across Gulf states, sometimes called machboos or other regional names, reflecting local spice blends and cooking styles. While the core concept remains the same—rice cooked with meat and aromatics—the specific ingredients and methods show regional diversity, making kapsa a versatile symbol of Gulf culinary identity.