Bariis Iskukaris (Somali Spiced Rice)
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The Tale of Bariis Iskukaris (Somali Spiced Rice)
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Bariis iskukaris, fragrant spiced rice cooked with raisins, whole spices, and meat, reflects the deep Arab, Persian, and South Asian trading influence on Somali coastal cuisine, filtered through centuries of Indian Ocean commerce. It's a festive centerpiece dish, served at celebrations, holidays, and family gatherings across Somalia.
Ingredients
Scale:· 6 servings
- 3 cups basmati rice, rinsed
- 1 1/2 lb goat or beef, cubed
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 tbsp xawaash spice blend
- 2 cardamom pods
- 1 cinnamon stick
- 4 cups water or stock
- 1/4 cup raisins
- 3 tbsp oil
Instructions
- 1Heat oil in a heavy pot and brown the meat on all sides.
- 2Add onions and garlic and cook until softened.
- 3Stir in xawaash, cardamom, and cinnamon and cook 2 minutes until fragrant.
- 4Add water or stock, bring to a boil, cover, and simmer 30 minutes until the meat is tender.
- 5Stir in the rinsed rice and raisins, cover, and cook on low heat 18-20 minutes until the liquid is absorbed.
- 6Let rest 5 minutes, fluff with a fork, and serve hot.
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