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Djiboutian Fish and Rice Pilaf
Bariis iyo Kaluun
A flavorful and aromatic rice pilaf cooked with tender pieces of white fish, infused with fragrant spices and often enriched with vegetables. This dish is a staple in Djiboutian cuisine, showcasing the country's coastal bounty and its love for spiced rice dishes.
🧂 Ingrédients
- 500 g White fish fillets(such as tilapia, cod, or snapper, cut into 1-inch pieces)
- 2 cups Basmati rice(rinsed well)
- 1 large Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 teaspoon Ginger(freshly grated)
- 3 tablespoons Vegetable oil or ghee
- 1.5 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric
- 3 crushed Cardamom pods
- 1 small Cinnamon stick
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground)
- 3.5 cups Water or fish broth
- 0.5 cup Optional: Diced bell pepper
- 0.5 cup Optional: Peas
- 2 tablespoons Fresh cilantro or parsley(chopped, for garnish)
- for serving Lemon wedges
👨🍳 Instructions
- 1
Season the fish pieces with salt and pepper.
- 2
Heat the oil or ghee in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in the cumin, coriander, turmeric, crushed cardamom pods, and cinnamon stick. Cook for 30 seconds until fragrant.
- 4
Add the rinsed basmati rice to the pot and stir to coat the grains with the spices and aromatics. Toast the rice for about 2 minutes.
- 5
Pour in the water or fish broth and add salt. Bring to a boil, then reduce the heat to low, cover tightly, and simmer for 15 minutes.
- 6
Gently place the seasoned fish pieces on top of the rice. If using, add the diced bell pepper and peas around the fish.
- 7
Cover the pot again and continue to cook for another 15-20 minutes, or until the rice is fully cooked and the fish is opaque and flakes easily. Avoid stirring during this time to keep the fish intact.
- 8
Let the pilaf rest, covered, off the heat for 5 minutes. Fluff the rice gently with a fork, incorporating some of the fish and vegetables. Garnish with fresh cilantro or parsley and serve with lemon wedges.
💡 Conseils de pro
- ✓Ensure the rice is thoroughly rinsed to remove excess starch, which can make the pilaf gummy.
- ✓Do not overcook the fish; it will become dry and crumbly.
- ✓Adjust the spices to your preference. Some variations might include a pinch of cloves or a bay leaf.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a tablespoon of tomato paste with the onions for a richer color and flavor.
- Incorporate other vegetables like carrots or green beans.
- For a spicier version, add a finely chopped green chili pepper with the garlic and ginger.