Bariis Iskukaris (Somali Spiced Rice with Lamb)
Somali Bariis Iskukaris is a festive lamb and basmati rice dish scented with xawaash, whole spices, vegetables, and sweet raisins.
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1 hr 5 mintotal
35 min hands-on30 min hands-off
Prep 15 min · Cook 20 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes a short rice soak, simmering the lamb until partly tender, and steaming the rice in the spiced stock.
Method
Heat oil in a heavy pot. Add onion and cook until golden at the edges.
Add garlic, ginger, cinnamon, cloves, cardamom, and xawaash. Stir until the spices smell warm and fragrant.
Add lamb and salt. Brown the pieces lightly in the spiced onion base.
Add tomato and hot water. Cover and simmer until the lamb begins to soften.
Add carrot, potato, and drained rice. Stir gently so the rice is coated without breaking.
Cover tightly and cook on low heat until the rice is tender and the lamb is fully cooked.
Scatter raisins over the rice, cover again, and rest for 5 minutes before fluffing.
5 min
How to tell it's done
The rice should be fluffy and separate, the lamb tender, and the raisins plump but not mushy.
Getting it right
Tip
Let the rice steam undisturbed after the liquid is added; repeated stirring can break the grains and make the pilaf heavy.
What to serve it with
Serve with banana on the side, cucumber salad, chili sauce, or a simple yogurt dip.
Substitutions
- Goat meat can replace lamb for a similar festive meat-rice format.
- If xawaash is unavailable, use a small mix of cumin, coriander, cardamom, cinnamon, and black pepper, but the Somali identity will be lighter.
- Chicken can be used for a faster version, but reduce simmering time.
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