Kabsa Cave of Wonders

Inspired by Aladdin, I’ve created a middle eastern Kabsa made with prawns and pine nuts hidden within colourful bell peppers to match the Genie personality.

Servings

2

Ready In:

1 hour 5 minutes

Good For:

Dinner

Inspiration from

Aladdin

Inspired by the story of Aladdin and the magic lamp from The Book of One Thousand and One Nights, Aladdin focuses on a young “street rat” in the kingdom of Agrabah who uses the power of a shape-shifting genie to win the heart of the beautiful Princess Jasmine. Unbeknownst to them, Jafar, advisor to the Sultan, plots to use the genie to take over the kingdom.

Growing up I watched Aladdin a lot, mainly because of Robin Williams as the genie. It was the first movie I watched with him as an actor and it led me down a path of his movies, including Mrs Doubtfire, Jumanji, Hook, Flubber, Robots and ending with the series he was in Crazy Ones. I’ve yet to watch more but they’re on the to do list!

The Hunchback of Notre Dame Salade Niçoise

Ingredients

150g Cooked Prawns (chopped)
6 Bell Peppers
2 tbsp Vegetable Oil
1 Onion (finely chopped)
1 tbsp Tomato Puree
400g Chopped Tomatoes
200ml Chicken Stock
1 tsp Ground Cumin
1 tsp Ground Cinnamon
2 tsp Ground Cardamom
200g Basmati Rice
Salt
Pepper

Kabsa is a traditional middle eastern dish which is made with rice and meat. The name comes from the Arabic word ‘kbs’ which literally means ‘press’ that describes a cooking technique where all the ingredients are cooked in one pot. Kabsa is made using basmati rice, meat, vegetables and spices.

The spices used in kabsa are largely responsible for its taste; these are generally black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg. The main ingredient that pairs with the spices is the meat. In this case I’m using prawns however chicken, goat, lamb, camel, beef or fish is also commonly used. I’m also using pine nuts and onions to help augment the flavour and texture. This dish has also been garnished with chopped tomatoes to help recreate daqqūs, a home-made Arabic tomato dish.

The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise

Step by Step Instructions

Step 1

Preheat the oven to 180ºC. Prepare the bell peppers by slicing the top off the tops and removing the seeds and membrane from inside. Stand the bell peppers and their tops in an ovenproof dish and set aside.

Step 2

In a saucepan heat the vegetable oil and cook onions for 5 minutes until translucent. Add the tomato puree and saute for another minute. Add the chopped tomatoes, Chicken stock, cumin, cardamom, cinnamon and prawns and stir constantly for 5 minutes. Add the rice and stir gently. Bring to a boil and cook for 15 minutes over a low heat.

Step 3 

Divide the rice mixture between each of the bell peppers, only filling to 3/4 full as the rice will expand when baking. Add the lids to your bell peppers. Cover with tin foil and bake in the oven for 30 minutes.

Step 4

Remove the tin foil and increase the oven temperature to 200ºC and cook for an additional 10 minutes to grill the outside of the peppers. Serve.

Print Recipe
4 from 1 vote

Kabsa Cave of Wonders

Inspired by Aladdin, I've created a middle eastern Kabsa made with prawns and pine nuts hidden within colourful bell peppers to match the Genie personality.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Arabian
Keyword: Aladdin, Disney
Servings: 2 people
Calories: 377kcal

Equipment

  • Ovenproof Dish
  • Saucepan
  • Aluminium foil

Ingredients

  • 150 g Cooked Prawns chopped
  • 6 Bell Peppers
  • 2 tbsp Vegetable Oil
  • 1 Onion finely chopped
  • 1 tbsp Tomato Purée
  • 400 g Chopped Tomatoes
  • 200 ml Chicken Stock
  • 1 tsp Ground Cumin
  • 1 tsp Ground Cinnamon
  • 2 tsp Ground Cardamom
  • 200 g Basmati Rice
  • Salt
  • Pepper

Instructions

  • Preheat the oven to 180ºC. Prepare the bell peppers by slicing the top off the tops and removing the seeds and membrane from inside. Stand the bell peppers and their tops in an ovenproof dish and set aside.
  • In a saucepan heat the vegetable oil and cook onions for 5 minutes until translucent. Add the tomato puree and saute for another minute. Add the chopped tomatoes, Chicken stock, cumin, cardamom, cinnamon and prawns and stir constantly for 5 minutes. Add the rice and stir gently. Bring to a boil and cook for 15 minutes over a low heat.
  • Divide the rice mixture between each of the bell peppers, only filling to 3/4 full as the rice will expand when baking. Add the lids to your bell peppers. Cover with tin foil and bake in the oven for 30 minutes.
  • Remove the tin foil and increase the oven temperature to 200ºC and cook for an additional 10 minutes to grill the outside of the peppers. Serve.

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