Kabsa is best served hot, straight from the pot. While traditionally made with lamb or chicken, you can also use beef, or make it vegetarian with vegetables like eggplant or roasted cauliflower. Remember, the key to a good Kabsa lies in its spice blend, so don't hesitate to adjust the spices to your liking.
If you aren’t someone who normally cooks with fresh herbs, consider incorporating more of them into your daily cooking. You will notice a lot more bright and fresh flavors in all of your food.
If you are inclined, you can start with whole spices, toast them gently individually, and grind them together using a spice grinder to get an even fresher flavor for the spice blend.