Entree: Djibouti – National Cuisine – Bariis Iskukaris (Spiced East African rice cooked with meat, aromatic whole spices, vegetables, and dried fruit)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 35 min

Ingredients

- 2 cups (400 g) long-grain rice, rinsed and soaked 20–30 minutes
- 1 lb (454 g) beef stew meat, cubed
- 2 tbsp (30 ml) ghee or vegetable oil
- 1 large onion, thinly sliced (approx. 200 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 ml) tomato paste
- 2 medium tomatoes, chopped (approx. 300 g)
- 1 medium carrot, peeled and julienned (approx. 100 g)
- 1 medium potato, peeled and cubed (approx. 200 g)
- 1/4 cup (40 g) raisins
- 6 green cardamom pods, bruised (approx. 2 g)
- 1 cinnamon stick (approx. 3 g)
- 4 whole cloves (approx. 1 g)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (5 g) salt, plus more to taste
- 3 cups (720 ml) low-sodium beef broth or water
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) fresh cilantro or parsley, chopped for garnish

Instructions

1. Heat the ghee or oil in a large heavy pot over medium-high heat. Add the beef cubes and brown on all sides, about 6–8 minutes. Remove and set aside.
2. In the same pot, add the sliced onion and cook until softened and golden, about 6 minutes. Add the garlic and tomato paste and cook 1–2 minutes until fragrant.
3. Stir in the chopped tomatoes, carrot, potato, bruised cardamom pods, cinnamon stick, cloves, ground cumin, turmeric, and black pepper. Cook 3–4 minutes to meld flavors.
4. Return the browned beef to the pot, add the beef broth, bring to a simmer, cover, and braise gently until the beef is tender, about 35–45 minutes.
5. Remove the cinnamon stick and cardamom pods. Stir in the raisins and lemon juice, then gently spread the soaked, drained rice evenly over the braise. Add additional boiling water if needed so the liquid level is about 1/2 inch (12 mm) above the rice.
6. Reduce heat to low, cover tightly, and steam until the rice is tender and liquid absorbed, about 18–22 minutes. Turn off heat and let rest 10 minutes.
7. Fluff gently with a fork to mix rice and meat, adjust salt to taste, and garnish with chopped cilantro or parsley before serving.