East Africa · Somalia
Bariis Iskukaris — Somali Spiced Rice
A fragrant Somali rice dish layered with warm spices, vegetables and raisins.
Preparation25 minutes
Cooking45 minutes
Servings6 people
DifficultyModerate
Method
- Rinse the rice until the water runs mostly clear, then soak it for 20 minutes and drain.
- Warm the oil in a heavy pot and brown the meat in batches. Remove it and set it aside.
- Cook the onion until softened. Add the garlic, tomatoes, carrots and spices, then cook until fragrant.
- Return the meat to the pot, add the stock or water, cover and simmer until the meat is nearly tender.
- Stir in the drained rice. Bring to a gentle boil, then cover and cook over low heat until the rice is tender and the liquid is absorbed.
- Rest the covered rice for 10 minutes. Fluff gently and add raisins if using. Check seasoning before serving.
How to make Bariis Iskukaris — Somali Spiced Rice
A fragrant Somali rice dish layered with warm spices, vegetables and raisins.
Bariis Iskukaris is featured in Axadle’s Food & Culture collection as part of our guide to East Africa and Somalia cooking. This page brings together the ingredients, preparation details and step-by-step method in one practical recipe for home cooks.
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Follow the ingredient list and numbered method above to prepare Bariis Iskukaris. Recipes can vary between regions and households, so taste as you cook and adjust seasoning and texture to suit the ingredients available to you.
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