Kabsa (Saudi Spiced Rice with Chicken)

Finely chop the onions, chop the tomatoes and crush the garlic.

Melt the ghee in a large saucepan and brown the chicken thighs on both sides, then remove and set them aside.

Add the onions to the same pan and cook over medium heat until softened and golden.

Stir in the garlic, tomatoes and tomato paste and cook until the tomatoes break down.

Add the cardamom pods, cloves, cinnamon stick, bay leaves, cumin, coriander, turmeric, salt and pepper, and cook briefly until fragrant.

Return the chicken to the pan, pierce the dried limes and add them, then pour in enough water to cover and bring to the boil.

Reduce the heat and simmer until the chicken is cooked through and a meat thermometer inserted into the thickest piece reads at least 74°C.

Lift out the chicken and set it aside, then strain the cooking liquid, discarding the whole spices, and measure it back into the pan.

Rinse the rice until the water runs clear, stir it into the strained liquid, bring to the boil, then cover and simmer over low heat until tender and the liquid is absorbed.

Toast the pine nuts in a dry frying pan over low heat, shaking often, until golden.

Pile the spiced rice onto a large platter, arrange the chicken on top, and scatter with the toasted pine nuts to serve.