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.
This recipe allows you to have your gluten free and dairy free cake and eat it too! In Somali, we call the cake macsharo. In Swahili it is called mkate wa sinia, which means ‘bread of the platter’ because it is traditionally made using a large platter called sinia.
Who doesn’t love the aroma of basmati rice laced with cardamom, cumin, cloves, cinnamon, tomatoes and garlic? The heady scent of the spices and the cooking rice always take me back to childhood memories of waiting impatiently for my mother to serve bariis isku karis.