Spiced rice with chicken (Kabsa)

1. Rinse the basmati rice and soak for 30 minutes.

2. In a large pan fry the finely chopped onions in the oil until golden, add the cinnamon stick, cloves, cardamom and bay leaves and fry for half a minute.

3. Add the chicken thighs, brown on all sides, then add the diced tomatoes, grated carrots and pierced dried limes; pour in the water, season with salt and pepper and cook covered for 30 minutes.

4. Lift out the chicken, place on a lined baking tray and roast in a 220 °C oven for 15 minutes until browned.

5. Add the drained rice to the spiced liquid left in the pan (top up with water if needed so it covers by a finger's width), stir in the raisins and cook covered over low heat for 20 minutes.

6. Pile the rice onto a large platter, lay the chicken on top and serve with daqqus tomato sauce.

Tip: Kabsa is the national dish of Saudi Arabia and the Gulf states, traditionally eaten by hand from a shared platter. Here too dried lime is key to the flavour; if you have none, the grated zest and juice of a lime will do. With toasted almonds or pine nuts it is even more festive.