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.
Provided by Tejal Rao
Categories grains and rice, side dish
Time 1h
Yield 12 to 16 servings
Number Of Ingredients 28
Steps:
- Soak rice in cold water 30 to 45 minutes, then drain.
- Meanwhile, prepare the xawaash: Combine all the spices in a spice grinder and finely grind. Set aside.
- 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.
- 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.
- 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.
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Gabriel Florez
[email protected]This rice dish is a great way to use up leftover chicken or beef. I added some shredded chicken to mine and it was delicious.
Akorede Adedeji
[email protected]I'm a vegetarian and I was looking for a rice dish that didn't have any meat. This recipe fit the bill perfectly and it was delicious.
Harivansh Kumar
[email protected]This rice dish is a great way to get your kids to eat their vegetables. My kids loved it and they didn't even realize they were eating veggies.
Asma Tabasum
[email protected]I've made this dish several times now and it's always a hit. It's a great way to change up your usual rice routine.
Freya King
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and flavorful rice dish that's sure to impress your guests.
Thandeka Mncube
[email protected]I'm not a big fan of Somali food, but this dish was surprisingly good. The flavors were well-balanced and the rice was cooked perfectly.
Mel Russell
[email protected]This rice dish is a great way to use up leftover vegetables. I added some chopped carrots, celery, and peas to mine and it turned out great.
Frau mercy /life in Germany
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it and asked for the recipe. I'll definitely be making this again.
Juquan Hall
[email protected]This recipe was easy to follow and the results were amazing. The rice was perfectly cooked and the flavors were spot-on. I highly recommend this recipe!
Babs Masud
[email protected]I'm always looking for new rice dishes to try, and this one didn't disappoint. The combination of spices and vegetables was delicious, and the rice was fluffy and flavorful.
Md Bivek Rohman
[email protected]This Somali-style rice dish was a hit with my family! The flavors were incredible, and the rice was cooked to perfection. I will definitely be making this again.