Bariis is a Somali-style rice seasoned with Xaawash spice and is similar to an East African pilau. Bariis is the National dish of Somalia and is served often in everyday life and during special occasions such as Ramadan. It’s delicious on its own and is a great vegetarian option but it’s also delicious when paired with a meat stew.
- Yield: 4 servings
Ramadan Recipe Series: Bariis (Basmati Rice Pilaf with Raisins)
Adapted from, In Bibi's Kitchen by Hawa Hassan with Julia Turshen
Ingredients
- White Basmati Rice - 1 cup
- Olive Oil or Canola Oil - 2 tablespoons
- Small Red Onion - 1, thinly sliced
- Cinnamon Stick - 1 two-inch piece
- Whole Cloves - 2
- Cardamom - 1/4 teaspoon
- Tomato - 1 small, finely chopped
- Golden Raisins - 1/4 cup
- Xawaash Spice Mix - 1 tablespoon
- Boiling Water - 1 - 2 cups
- Salt & Pepper - to taste
Instructions
- Rinse the rice in a colander, stirring gently until the water runs clear. Place the rinsed rice in a bowl covered with cold water and let it soak for at least 10 minutes and up to 30 minutes.
- Warm the olive oil in a medium saucepan over medium heat. Once the oil is hot, add the onion and cook until it begins to soften. Add the cinnamon, cloves, garlic and cardamom and stir until mixture is fragrant, approximately 5 minutes. Stir in the chopped tomato and cook until the juice from the tomato has evaporated. The mixture should look like a thick paste. Reduce to the heat to low.
- Drain the rice and add it to the pot, stirring until the mixture is dry and the rice has a nutty aroma (approximately 5 minutes).
- Stir in the raisins, Xawaash spice mix and boiling water. Start with 1 & 1/2 cups boiling water, adding more if necessary. Cover and cook on low heat until the rice is tender and all the liquid has been absorbed (approximately 15 minutes). Let the rice sit for at least 10 minutes before fluffing with a fork. Find the cinnamon stick & cloves and discard (or just leave them in there & warn your guests!)
- Serve warm & enjoy.
