Spiced Somali Rice (Bariis Iskukaris)
Spiced Somali Rice (Bariis Iskukaris), a very fragrant, aromatic rice dish that's built on a base of sauteed onions and tomatoes seasoned with a perfect blend of ground coriander, cardamom, cumin, cinnamon, and pepper, cooked in stock and jeweled with fried onions and raisins. Spice up dinner tonight!
Ingredients
- 1 cup (180 g) basmati rice
- 1/2 cup (110 ml) vegetable oil (sunflower, canola, or any neutral oil)
- 1/2 medium white onion (or up to 1 whole onion, thinly sliced)
- 1 medium white onion (diced)
- 1 medium tomato (or 1 tablespoon tomato paste, diced)
- 1 cube chicken or vegetable stock (or 1 tablespoon powdered stock or skip this and add liquid stock instead when the recipe calls for water)
- 3 cloves garlic (crushed)
- 1 stick cinnamon (or 1 teaspoon ground cinnamon)
- 1 tablespoon ground cumin
- 1/2 tablespoon ground coriander
- 1/4 teaspoon ground cardamom (or 4-5 cardamom pods)
- 1/4 teaspoon ground black pepper
- 1 cup (250 ml) water (or liquid stock)
- salt (to taste, according to the stock you're using)
- 1/4 teaspoon saffron, achiote/annatto powder or orange food coloring (optional, for coloring)
- 1/4 cup (50 g) raisins (soaked in boiling hot water for 60 seconds and drained)
Instructions
- Wash the rice. Simply add the rice to a bowl filled with water and swish it around until the water is cloudy, remove the water and fill the bowl with some fresh water then repeat the process until the water is mostly clear. Or just place the rice in a sieve and stick it under running tap water until the water turns clear.
- Fry the onions. Add the oil to a large saucepan over medium heat. Once the oil is hot, add in the onions and fry until golden. Remove the fried onions from the oil and place onto a plate lined with paper towels. Do not discard the remaining oil.
- Sautee the veggies. In the same saucepan, add the diced onions and tomato to the hot oil and saute for 1-2 minutes or until fragrant and softened.
- Season. Add in the cubed or powdered stock (if using liquid stock, add it later on when the recipe calls for water) and mash it up with a spoon. Then, add in the garlic, ground coriander, cardamom, cumin, cinnamon, and pepper. Add in salt according the stock you're using. Saute for 1-2 minutes or until fragrant.
- Pour in the water (or liquid stock if that's what you're using). Cover with a lid and allow to cook until the liquids have evaporated and the rice is just tender (10-15 minutes, time may vary depending on the rice you’re using). The amount of liquid can also vary depending on the rice you're using (some types of rice need more liquid, feel free to adjust that). Once the water has evaporated, give the rice a good stir, then turn off the heat.
- Add the add-ins. Evenly distribute the rice across the pan and top it with the reserved fried onions, raisins, and saffron (or achiote powder or food coloring). Cover with the lid and allow to rest for a few minutes. When ready to serve, remove any whole spices you may have used, fluff the rice and give it a good mix to combine the add-ins and coloring. Sprinkle some chopped cilantro, if desired. Serve!
Notes
Note: If the liquids evaporate before the rice is done (this may happen depending on the rice you're using), feel free to add extra water or stock. Do not overcook your rice as it will continue to cook after you turn off the heat.
Storing Instructions: store any leftovers in an air-tight container and refrigerate for up to 2-3 days. Do not allow the cooked lemon rice to seat at room temperature for too long (longer than an hour) for safety reasons.
Reheating Instructions: reheat on the stovetop until hot adding a splash of water or broth or in the microwave (60-90 seconds). Always make sure the rice is steaming hot before serving. Do not reheat more than once for safety reasons.
Nutrition
Calories: 446kcalCarbohydrates: 45gProtein: 5gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 16gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 0.01mgSodium: 12mgPotassium: 238mgFiber: 3gSugar: 3gVitamin A: 280IUVitamin C: 8mgCalcium: 60mgIron: 2mg
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