Somali Beef Stew with Spiced Rice (Bariis Maraq)

Ingredients for Somali Beef Stew with Spiced Rice (Bariis Maraq)

• 1/2 (3") cinnamon stick, broken into 1/2" pieces with the back of a chef’s knife

• 1/4 cup coriander seeds

• 1/4 cup cumin seeds

• 1 tablespoon black peppercorns

• 2 teaspoons cardamom pods

• 1/2 teaspoons whole cloves

• 1 tablespoon ground turmeric

• 475ml basmati rice

• 6 tablespoons olive oil, divided

• 2 medium red onions, sliced, divided

• 6 garlic cloves, finely chopped, divided

• 450g boneless beef chuck, cut into 3/4" pieces (about 725ml )

• 2 tablespoons tomato paste

• 2 russet potatoes, peeled, cut into 1" cubes (about 450g )

• 1 medium carrot, peeled, halved lengthwise, cut crosswise into 1/4"-thick half-moons (about 150g )

• 1 red pepper, sliced into 1/4" strips (about 300g )

• 5 teaspoons kosher salt, divided

• 1 (3") cinnamon stick

• 4 whole cloves

• 1/4 teaspoons ground cardamom

• 1 medium tomato, sliced (about 240ml )

• Green or red Somali hot sauce, such as BasBaas, coriander, lime wedges, and sliced banana (for serving)

• A spice mill or mortar and pestle

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.

Place rice in a large bowl or saucepan and cover with cold water. Set aside to soak.

Heat 2 tablespoons 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 tablespoon xawaash spice mix and cook until aromatic, about 1 minute. Add beef and tomato paste, stir to combine, then pour in 725ml water. Cover and cook until beef is cooked through, about 30 minutes. Add potatoes, carrot, and 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 tablespoon salt.

Meanwhile, drain soaked rice. Heat remaining 60ml 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 950ml water to a boil in a small saucepan. Add boiling water, 2 tablespoons xawaash spice mix, and remaining 2 teaspoons 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, coriander, lime wedges for squeezing over, and bananas alongside.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.