Kabsa — country by country
The Gulf's great rice platter — spiced, smoky, and built for a crowd.
Every country brings its own touch. Here's how they differ.
⚔️ Head to head
Pick two kitchens and see exactly where they part ways.
🇸🇦 Saudi Arabia
✨ Kabsa spice with dried lime (loomi), whole spices in the rice, and a fresh tomato-chili daqus sauce on the side.
Only in Saudi Arabia
- whole chicken, quartered
- basmati rice
- tomatoes, grated
- dried limes (loomi)
- kabsa spice (cardamom, cinnamon, clove, black lime)
- ghee
- raisins and toasted almonds
🇮🇶 Timman Ahmar
✨ Redder, richer rice with noomi basra and lamb shank instead of chicken.
Only in Iraq
- lamb shanks
- basmati or amber rice
- tomato paste
- noomi basra (dried lime)
- baharat
🤝 Both use
- onions
🇸🇦 Saudi Arabia
⏱ 90 minSaudi Arabia's national dish: rice stained with tomato and loomi, chicken or lamb resting on top.
✨ What makes it special
Kabsa spice with dried lime (loomi), whole spices in the rice, and a fresh tomato-chili daqus sauce on the side.
🇮🇶 Iraq
⏱ 110 minKnown here as: Timman Ahmar
Iraq's red rice cousin, deeper on tomato and often crowned with slow-braised lamb shank.
✨ What makes it special
Redder, richer rice with noomi basra and lamb shank instead of chicken.