Recipe courtesy of Hawa Hassan
From:
Food Network Magazine
Bariis
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 290
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 53
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 244
- Total: 40 min
- Active: 20 min
Ingredients
2 cups basmati rice
1/4 cup extra-virgin olive oil
1 red onion, sliced
1 cinnamon stick
4 whole cloves
3 cloves garlic, minced
1/4 teaspoon ground cardamom
1 tomato, chopped
Kosher salt
2 tablespoons xawaash or hawaij
1/4 cup raisins
Tamarind date sauce, for serving
Directions
- Rinse the rice in a medium bowl under cold water until the water runs clear. Then cover with cold water and set aside at least 10 minutes or up to 30 minutes.
- In a large saucepan, heat the olive oil over medium-high heat until it shimmers. Add the red onion and cook, stirring frequently, until the onion softens, about 5 minutes. Add the cinnamon stick and cloves and continue cooking until the spices smell fragrant, 2 to 3 minutes. Add the garlic and cardamom and cook 1 additional minute.
- Increase the heat to high and add the tomato and a pinch of salt. Cook, stirring, until most of the tomato’s water has evaporated and you’re left with a jammy paste. Drain the rice; add to the pot, stirring to coat. Fry for 5 minutes.
- Stir the xawaash into the rice along with 4 cups of warm to boiling water. Add the raisins and another pinch of salt; stir well to combine. Bring to a boil, then reduce the heat to a low simmer, cover and cook until the liquid is absorbed, about 20 minutes. Serve with tamarind date sauce.
Cook’s Note
You can buy Hawa’s tamarind date sauce from her company, Basbaas Somali Foods (basbaasfoods.com).