Bariis Iskukaris (Somali-Style Rice)
Somali-style rice, when prepared for festive occasions, can be a satisfying meal on its own: The rice is cooked in a rich stock and often jeweled with pieces of meat and vegetables. This version of the dish comes from Ayaan and Idyl Mohallim, twin sisters who make their own xawaash, an aromatic spice mixture that is layered with fenugreek and turmeric. The finished rice is also generously seasoned with saffron, as well as softened peppers and raisins. At Thanksgiving, the rice is a versatile side with roast turkey and vegetables, and the day after, it's a great base for leftovers. You could easily use a vegetable stock in place of a meat stock for a vegetarian version, and add more vegetables to the topping. The Mohallim sisters, on occasion, add blanched green beans to the mix.
- Total:
- Serves: 12 persons
Ingredients
- 4cups Basmati rice
- ½cup olive oil
- 1large yellow onion, chopped
- 3cloves garlic, minced
- 2cinnamon sticks
- 5whole green cardamom pods
- 10whole cloves
- 2teaspoons xawaash spice mix (see below)
- 8cups chicken stock
- 1teaspoon saffron threads, finely chopped
- 1cup raisins
- Salt
- 1tablespoon cumin seeds
- 1tablespoon coriander seeds
- 2teaspoons dried whole sage
- 1teaspoon black peppercorns
- 1teaspoon fenugreek seeds
- 1teaspoon ground turmeric
- 1 ¼teaspoons ground ginger
- 8green cardamom pods
- 10whole cloves
- ¼teaspoon freshly grated nutmeg
- ⅓cinnamon stick
- 2tablespoons olive oil
- 1red onion, peeled and thinly sliced
- ¼cup raisins
- 1red bell pepper, cored and thinly sliced
- Salt
Instructions
Step 1
Soak rice in cold water 30 to 45 minutes, then drain.Step 2
Meanwhile, prepare the xawaash: Combine all the spices in a spice grinder and finely grind. Set aside.Step 3
Prepare the topping: Heat olive oil in a wide, deep pot over medium-high heat and add the onions, stirring occasionally until translucent. Add raisins and allow to soften, about 2 minutes, then add red bell pepper and cook until softened, about 5 to 7 minutes. Season with salt and set aside on a paper towel.Step 4
In the same pot, make the rice: Heat 1/2 cup oil. Add onions and sauté, stirring frequently, until softened, 6 to 8 minutes. Add garlic, cinnamon sticks, cardamom, cloves and xawaash and cook, stirring, 1 minute.Step 5
Stir in stock and rice. Bring to boil, then cover and cook on low heat 20 minutes. Stir in saffron and raisins and season to taste with salt. Cover, turn off heat and steam for 5 more minutes. Transfer to a serving platter, using a large spoon to pile rice in a heap onto a platter. Sprinkle topping over rice and serve.