SOMALI BARIIS BY AMAL DALMAR RECIPE BY TASTY
Here's what you need: ground cumin, ground coriander, ground turmeric, ground cardamom, black pepper, ground cloves, nutmeg, vegetable oil, medium yellow onion, garlic, small tomato, cinnamon stick, salt, vegetable stock cube, fresh cilantro, xawaash, basmati rice, hot water, red food coloring, orange food coloring, raisin, large russet potato, orange food coloring, oil, medium yellow onion, red bell pepper
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 350°F (180°C).
- Make the xawaash: In a medium bowl, combine the cumin, coriander, turmeric, cardamom, black pepper, cloves, and nutmeg. Set aside.
- Heat a medium oven-safe pan over medium-high heat. Add the vegetable oil, onion, tomato, garlic, and cinnamon stick. Cook until the onions have softened slightly, 5-6 minutes.
- Season with salt, then add the vegetable stock cube and cilantro. Cook for 1 minute, breaking up the stock cube.
- Reduce the heat to medium, then stir in the xawaash and soaked rice. Cook for about 3 minutes so rice grains lightly toast.
- Pour in the hot water and increase the heat to high to bring to a boil. Cover the pot, transfer to the oven, and bake for 20 minutes. Check periodically to be sure the rice has enough water.
- Remove the cooked rice from the oven and drizzle the red and orange food colorings on top. Gently mix so there are different colored grains.
- Sprinkle the raisins over the hot rice, cover, and set aside.
- To prepare the topping, mix the potatoes with the orange food coloring in a medium bowl (wear gloves to avoid stained fingers!).
- Heat about 1 inch ( 2 cm) of oil in a large heavy-bottomed saucepan. Add the potatoes and cook for 5-6 minutes, then transfer to a baking sheet lined with paper towels to drain the excess oil.
- In the same oil, fry the onion slices until browned and crispy, 2-3 minutes. Add the red peppers cooking for an additional minute. Drain on paper towels.
- To assemble the rice, transfer the pilaf to a large serving platter. Top with the fried potatoes, crispy onions, and red bell peppers.
- Enjoy!
Nutrition Facts : Calories 729 calories, Carbohydrate 120 grams, Fat 22 grams, Fiber 6 grams, Protein 14 grams, Sugar 13 grams
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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- Cook the basmati rice in salted water until half cooked (some of the rice should be translucent and some should be white). I usually cook mine for 7-8 minutes. Drain and set aside.
- In a medium pan over medium-high heat, add the vegetable oil. Once the oil is hot (around 350F - 375F), add the sliced onion and fry until golden brown and fragrant, then remove from the oil and place onto a plate lined with paper towels to drain. Do not discard the oil!
- In the same pan over medium heat, add the diced onion to the oil and saute for a minute. Add in the chicken or vegetable stock cube, and the tomato and saute for another minute. Then add in the cardamom and cinnamon. Saute for another minute. Add in the garlic, cumin, and pepper. Saute until the onions are soft and translucent. Stir continuously to keep the mixture from burning.
- Add in the water and stir. Top the mixture with the basmati rice. Do NOT mix! Simply place the rice on top of the mixture and make sure the oil mixture is entirely covered. Reduce heat to the lowest setting. Top the rice with the softened raisins and the fried onions. Dot the rice with the orange food coloring. Do not mix. Wrap the lid of your pan with a clean kitchen towel, then place it on the pan.
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Roughly meaning ‘rice cooked together’, bariis iskukaris is made using basmati rice. The rice (bariis) is richly flavoured with spices, with an even more complex list of spices than can be found in baasto. The dish makes use of the Somali spice mix of xawaash, which does little to describe what it may contain, since the word just means ‘spices.’ However, it’s …
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