Ethiopian Skoudehkaris

Ingredients

In the original Greek version, Skoudehkaris is typically made with long-grain rice and seasoned with Greek herbs and spices. However, in this Ethiopian adaptation, we use basmati rice and incorporate traditional Ethiopian spices like turmeric, cumin, and cinnamon to infuse the dish with the distinct flavors of Ethiopian cuisine. We alse have the original recipe for Skoudehkaris, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon cumin 1 teaspoon cumin
• 1/2 teaspoon cinnamon 1/2 teaspoon cinnamon
• 1/2 teaspoon salt 1/2 teaspoon salt
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 64g, 2g
• Protein: 6g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the turmeric, cumin, cinnamon, and salt to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the basmati rice to the pot and stir to combine with the spices and onions.
5. 5.
   Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for about 15-20 minutes, or until the rice is tender and all the liquid has been absorbed.
6. 6.
   Remove the pot from the heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam.
7. 7.
   Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Turmeric — Be careful when handling turmeric as it can stain surfaces and clothing. Use a non-reactive utensil when stirring the rice to avoid discoloration.

Tips & Tricks

• For added flavor, you can toast the spices in a dry pan before adding them to the dish.
• Serve the Skoudehkaris with a side of spiced lentils or sautéed vegetables for a complete Ethiopian meal experience.
• If you prefer a spicier version, you can add a pinch of cayenne pepper or chili flakes to the rice while cooking.
• Leftover Skoudehkaris can be refrigerated and enjoyed as a delicious cold rice salad the next day.
• Experiment with different garnishes such as toasted almonds or raisins to add a touch of sweetness and crunch to the dish.

Serving advice

Serve the Ethiopian Skoudehkaris as a main course, accompanied by traditional Ethiopian injera bread or naan bread. Garnish with fresh cilantro and serve with a side of spiced lentils or sautéed vegetables for a complete and satisfying meal.

Presentation advice

To enhance the presentation, mold the cooked rice into a round shape using a small bowl or ramekin. Carefully invert the bowl onto a plate and remove it to create a neat and visually appealing rice mound. Garnish with a sprig of fresh cilantro for an added touch of color.