Bariis Iskukaris — Print Recipe

Aromatic basmati rice cooked with a blend of whole spices including cardamom, cloves, and cinnamon, finished with caramelized onions and raisins. This fragrant pilaf accompanies nearly every Djiboutian celebration meal.

Ingredients

500g basmati rice, rinsed
2 large onions, thinly sliced
4 cardamom pods
4 whole cloves
1 cinnamon stick
1 tsp ground cumin
1/2 tsp ground turmeric
3 tbsp vegetable oil
50g raisins
750ml water
1 tsp salt
2 bay leaves

Instructions

1 Rinse the basmati rice in cold water until the water runs clear, then soak for twenty minutes. Drain thoroughly and set aside.
2 Heat oil in a heavy pot over medium heat. Fry the sliced onions for ten minutes until deeply golden and caramelized. Remove half and set aside for garnishing.
3 Add cardamom pods, cloves, cinnamon stick, and bay leaves to the remaining onions. Toast for one minute until the spices are fragrant and aromatic.
4 Add the drained rice, cumin, and turmeric. Stir gently for two minutes to coat each grain with the spiced oil without breaking the rice.
5 Pour in the water, add salt and raisins, and bring to a boil. Reduce heat to very low, cover tightly, and cook for eighteen minutes without lifting the lid.
6 Remove from heat and let stand covered for five minutes. Fluff with a fork, remove whole spices, and garnish with reserved caramelized onions before serving.

Did You Know?

The name iskukaris comes from the Somali cooking technique of layering flavors, and Djiboutian cooks judge rice quality by how separate and fluffy each grain remains.