Kabsa Arancini with Daqqus Dip

Method

1. Finely chop the onion and cut the chicken into 1 cm dice. Heat the cooking oil in a 20 cm saucepan on medium heat, add the onion and chicken and cook for 6 min, stirring, until the onion is soft and the chicken is white all over. Stir in the spice mix, turmeric and tomato paste for 30 seconds.

   Add in this stepOnion ½Boneless chicken thigh 120 gVegetable oil (for cooking) 1 tbspKabsa spice mix or baharat 1 tspGround turmeric ¼ tspTomato paste 2 tsp

   medium heat

2. Add the rice (don't rinse it: its starch is what holds the balls together), the stock and the salt. Bring to a boil on high heat, then cover, turn to low heat and cook for 18 min, stirring every few minutes so it doesn't catch, until the rice is soft, the liquid is absorbed and the mixture is thick and sticky.

   Add in this stepShort-grain rice (unwashed) 120 gChicken stock 330 mlSalt ½ tsp

   high heat→low heat

3. Spread the rice on a large plate or tray in a thin layer, let the steam escape for a few minutes, then cover and refrigerate for 30 min, until cold and firm; warm rice falls apart in the oil.

4. Cut the mozzarella into 1.5 cm cubes. With damp hands, divide the rice into 6 equal portions. Flatten one in your palm, put a cheese cube in the middle and close the rice around it, rolling it into a tight ball with no cheese showing.

   Add in this stepLow-moisture mozzarella 40 g

5. Put the flour, the beaten eggs and the panko in three shallow dishes. Roll each ball in flour and tap off the excess, dip it in egg, then press it firmly into the panko so it is evenly coated.

   Add in this stepPlain flour 25 gEggs 1Panko breadcrumbs 55 g

6. Pour the frying oil into a heavy 18 cm pot to about 4 cm deep (never more than a third full) and heat it on medium-high heat to 170 °C: a panko crumb should sizzle at once and turn golden in about 30 seconds. Fry 3–4 balls at a time for 3 min 30 sec, turning gently, until deep golden all over, then lift onto a rack with a slotted spoon. Never leave hot oil unattended, keep children away and keep water well clear.

   Add in this stepNeutral oil for deep-frying 1,000 ml

   medium-high heat

7. Make the dip, ideally while the rice chills: grate the tomatoes on a box grater, discarding the skins, and mix with the finely chopped garlic and chilli, the lemon juice, salt and parsley. Serve the arancini hot with the dip; the cheese inside is very hot, so let them cool for 2 minutes before biting.

   Add in this stepRipe tomatoes (for the dip) 1Garlic clove (for the dip) ½Lemon (juice) ¼Green chilli ½Salt (for the dip) 1 pinchParsley, finely chopped 1 tbsp