Entree: Ethiopia – Somali Ethiopian – Bariis Iskukaris (Somali spiced rice pilaf with braised meat and aromatic whole and ground spices)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 45 min

Ingredients

- 3 tbsp (45 ml) vegetable oil or ghee
- 2 lb (900 g) lamb shoulder, cut into 1–1.5 in (2.5–3.8 cm) pieces
- 2 large (about 14 oz / 400 g) onions, finely chopped
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cardamom
- 1/2 tsp (1 g) ground cinnamon
- 4 whole cloves
- 4 whole green cardamom pods, slightly crushed
- 1 small stick (about 1 in / 2.5 cm) cinnamon stick
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) salt, plus more to taste
- 1/2 tsp (1 g) berbere spice blend (optional for warmth)
- 2 cups (370 g) long-grain basmati rice, rinsed until water runs clear
- 4 cups (960 ml) hot water or meat stock
- 1/3 cup (50 g) raisins
- 1/3 cup (45 g) slivered almonds or chopped cashews, toasted
- 1 large (about 7 oz / 200 g) carrot, peeled and diced (optional)
- 1 small (about 6 oz / 170 g) potato, peeled and diced (optional)
- Juice of 1 lemon (about 1.5 tbsp / 22 ml)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Heat oil or ghee in a large heavy pot over medium-high heat. Brown lamb pieces in batches until well seared; remove and set aside.
2. In the same pot add chopped onions and cook over medium heat until deep golden and softened, about 10–12 minutes. Add garlic and tomato paste and cook 1–2 minutes, stirring.
3. Return lamb to the pot. Add ground cumin, coriander, cardamom, cinnamon, whole cloves, crushed cardamom pods, cinnamon stick, black pepper, salt, and optional berbere. Stir to coat the meat with spices and toast briefly, about 1 minute.
4. Add diced carrot and potato if using, then pour in 2 cups (480 ml) of hot water or stock to cover meat partially. Reduce heat to low, cover, and simmer until lamb is almost tender, about 35–45 minutes (time varies with cut).
5. Meanwhile, rinse rice thoroughly and drain. When meat is nearly tender and liquid has reduced but not evaporated, stir in raisins, lemon juice, and the drained rice. Add remaining 2 cups (480 ml) hot water or stock, stir once, and bring to a gentle boil.
6. Reduce heat to low, cover tightly, and cook undisturbed until rice has absorbed liquid and is tender, about 15–20 minutes. Turn off heat and let rest, covered, 10 minutes to steam.
7. Remove whole spices (cinnamon stick and cloves) if desired, fluff rice gently with a fork, and transfer to a serving platter. Sprinkle toasted nuts and chopped cilantro over the top before serving.