Bariis Recipes

Steps:

• Preheat the oven to 350°F (180°C).
• Make the xawaash: In a medium bowl, combine the cumin, coriander, turmeric, cardamom, black pepper, cloves, and nutmeg. Set aside.
• Heat a medium oven-safe pan over medium-high heat. Add the vegetable oil, onion, tomato, garlic, and cinnamon stick. Cook until the onions have softened slightly, 5-6 minutes.
• Season with salt, then add the vegetable stock cube and cilantro. Cook for 1 minute, breaking up the stock cube.
• Reduce the heat to medium, then stir in the xawaash and soaked rice. Cook for about 3 minutes so rice grains lightly toast.
• Pour in the hot water and increase the heat to high to bring to a boil. Cover the pot, transfer to the oven, and bake for 20 minutes. Check periodically to be sure the rice has enough water.
• Remove the cooked rice from the oven and drizzle the red and orange food colorings on top. Gently mix so there are different colored grains.
• Sprinkle the raisins over the hot rice, cover, and set aside.
• To prepare the topping, mix the potatoes with the orange food coloring in a medium bowl (wear gloves to avoid stained fingers!).
• Heat about 1 inch ( 2 cm) of oil in a large heavy-bottomed saucepan. Add the potatoes and cook for 5-6 minutes, then transfer to a baking sheet lined with paper towels to drain the excess oil.
• In the same oil, fry the onion slices until browned and crispy, 2-3 minutes. Add the red peppers cooking for an additional minute. Drain on paper towels.
• To assemble the rice, transfer the pilaf to a large serving platter. Top with the fried potatoes, crispy onions, and red bell peppers.
• Enjoy!

Steps:

• 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.

Steps:

• Make the Xawaash Spice Mix:
• Toast cinnamon, coriander seeds, cumin seeds, peppercorns, cardamom, and cloves in a small skillet over medium heat, stirring, until lightly browned and aromatic, 2-3 minutes. Transfer to a small bowl and let cool.
• Grind cinnamon mixture in spice mill or with mortar and pestle until finely ground. Sift through a fine-mesh sieve back into bowl, then regrind any coarse spices. Stir in turmeric and transfer to an airtight jar.
• Make the stew and rice:
• Place rice in a large bowl or saucepan and cover with cold water. Set aside to soak.
• Heat 2 Tbsp. oil in a large Dutch oven or saucepan over medium. Add half of onion and half of garlic and cook, stirring occasionally, until just beginning soften, about 3 minutes. Add 1 Tbsp. xawaash spice mix and cook until aromatic, about 1 minute. Add beef and tomato paste, stir to combine, then pour in 3 cups water. Cover and cook until beef is cooked through, about 30 minutes. Add potatoes, carrot, and bell pepper and continue to cook, thinning with water if needed, until beef is tender and vegetables are cooked through, about 15 minutes more. Season with 1 Tbsp. salt.
• Meanwhile, drain soaked rice. Heat remaining 1/4 cup oil in another large saucepan over medium. Add remaining onion and cook, stirring, until beginning to turn translucent, about 5 minutes. Add cinnamon, cloves, cardamom, and remaining 3 garlic cloves and cook until fragrant, about 1 minute. Add tomato and cook until tomato is cooked through and begins to break down, about 3 minutes. Add rice and cook until lightly fried, about 5 minutes.
• Bring 4 cups water to a boil in a small saucepan. Add boiling water, 2 Tbsp. xawaash spice mix, and remaining 2 tsp. salt to rice mixture and stir to combine. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Let stand, covered, 5 minutes. Fluff rice gently with a fork.
• Divide rice mixture among bowls. Spoon stew over, then top with hot sauce, cilantro, lime wedges for squeezing over, and bananas alongside.
• Do Ahead
• Xawaash spice mix can be made 2 months ahead. Store in an airtight container at room temperature, or freeze up to 6 months. Stew and rice can be made 3 days ahead. Chill separately in airtight containers, or freeze up to 6 months.

Steps:

• Soak rice in cold water 30 to 45 minutes, then drain.
• Meanwhile, prepare the xawaash: Combine all the spices in a spice grinder and finely grind. Set aside.
• Prepare the topping: Heat olive oil in a wide, deep pot over medium-high heat and add the onions, stirring occasionally until translucent. Add raisins and allow to soften, about 2 minutes, then add red bell pepper and cook until softened, about 5 to 7 minutes. Season with salt and set aside on a paper towel.
• In the same pot, make the rice: Heat 1/2 cup oil. Add onions and sauté, stirring frequently, until softened, 6 to 8 minutes. Add garlic, cinnamon sticks, cardamom, cloves and xawaash and cook, stirring, 1 minute.
• Stir in stock and rice. Bring to boil, then cover and cook on low heat 20 minutes. Stir in saffron and raisins and season to taste with salt. Cover, turn off heat and steam for 5 more minutes. Transfer to a serving platter, using a large spoon to pile rice in a heap onto a platter. Sprinkle topping over rice and serve.