Name: Somali Beef Stew with Spiced Rice (Bariis Maraq)
Cook time: 1 hour
Total time: 1 hour, 20 minutes
Yield: 8 servings
Ingredients: 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 teaspoon whole cloves; 1 tablespoon ground turmeric; 2 cups basmati rice; 6 tablespoons olive oil, divided; 2 medium red onions, sliced, divided; 6 garlic cloves, finely chopped, divided; 1 pound boneless beef chuck, cut into 3/4" pieces (about 3 cups); 2 tablespoons tomato paste; 2 russet potatoes, peeled, cut into 1" cubes (about 3 cups); 1 medium carrot, peeled, halved lengthwise, cut crosswise into 1/4"-thick half-moons (about 1 cup); 1 red bell pepper, sliced into 1/4" strips (about 2 cups); 5 teaspoons kosher salt, divided; 1 (3") cinnamon stick; 4 whole cloves; 1/4 teaspoon ground cardamom; 1 medium tomato, sliced (about 1 cup); Green or red Somali hot sauce, such as BasBaas, cilantro, lime wedges, and sliced banana (for serving); A spice mill or mortar and pestle

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Photo by Chelsea Kyle, Food Styling by Katherine Sacks

This classic Somali stew is great for a crowd and packs a big flavor punch, thanks to the xawaash spice mix, a classic Somali spice blend, which lends a warm, peppery flavor. Add any leftover spice mix to tomato sauce and soups, or sprinkle it on hummus or eggs.

Recipe notes

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