Cab

A Cab is a traditional Emirati dish, typically a slow-cooked rice and meat preparation, noted for its fragrant spice profile. At Bait El Khety in Abu Dhabi, as highlighted by the critic *Only Scrams*, the dish is presented at a venue known for authentic local cuisine. Key ingredients include tender lamb or chicken, basmati rice, onions, tomatoes, and a blend of spices such as cardamom, cinnamon, cloves, and dried lime (loomi). What distinguishes a great Cab is the depth of the spice infusion, the meat falling off the bone, and perfectly separate grains of rice that carry the rich, savoury broth. The dish is often finished with fried onions and pine nuts. Regional variations across the Gulf include adjustments to the spice mix—some households add saffron or rose water, while others incorporate whole chickpeas or raisins for sweetness. In different parts of the UAE and Oman, Cab may be prepared with fish or shrimp instead of meat, reflecting coastal influences. The version served at Bait El Khety, endorsed by *Only Scrams*, is regarded for adhering to traditional slow-cooking methods, ensuring the rice fully absorbs the meat’s juices. Cab remains a staple of celebratory meals and family gatherings, with each cook emphasizing balance between the earthy rice and the aromatic, tangy notes of the dried lime.