Soak the rice in water with a little salt for about half an hour.

In a pot, heat 1 teaspoon of ghee with a little oil. Add the nuts and toast them, then remove and set aside. In the same oil, add the finely chopped onion and sauté until it softens. Add the garlic, bell pepper, and carrot, and sauté until the vegetables soften. Add the kabsa spice and salt, then add the grated tomato and cook briefly until the sauce thickens. Add enough chicken broth to cook the rice (1 1/2 to 1 3/4 cups of broth per cup of rice, depending on the type of rice). Let the rice cook on low heat until done.

Place the boiled chicken pieces on a baking sheet, brush with the yogurt mixture, and bake until browned.

Serve the kabsa on a serving platter, garnished with chicken pieces and nuts as desired. Serve with salad and the special kabsa tomato sauce.