This simple rice dish with its mix of spices and herbs reminds me why I love rice. The turmeric is the hero in this dish – it not only gives the rice its lovely golden colour, but adds a wonderfully subtle earthy flavour.
3 cups of basmati rice, washed
1 tablespoon olive oil
2 tablespoons subag (ghee or butter)
1 teaspoon turmeric
1 teaspoon ground spices (coriander and cumin seeds)
4.5 cups of water
Handful of chopped fresh coriander and mint leaves
Salt to taste
1. Heat olive oil and ghee on medium heat and stirfry the rice for two minutes.
2. Add the turmeric, ground spices and chopped herbs.
3. Add the water and cover the pot with a lid. Reduce the heat to low and cook until the water evaporates. This should take about 10 minutes.
4. Take the rice off the heat, cover the pan with foil paper and place in a warm oven for 5 minutes. This process dries out any excess moisture and separates the rice grains. This extra step will give you a nod of approval from the discerning Somali food critic!
Serve Bariis huruud with any meat or vegetable curry.