~578 cal · 35g protein · 63g carbs · 20g fat (estimated, per serving)
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Spiced red-tinted rice with tender lamb pieces
🇩🇯 Djibouti City
Skoudehkaris is the great one-pot rice of Djibouti, where Somali, Yemeni, and Ethiopian influences meet at the Red Sea. Lamb is browned with tomato and a warming spice mix heavy on cardamom and cumin, then the rice steams in the fragrant broth until every grain is tinted and perfumed.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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1.5 lb lamb, cubed
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2 cups basmati rice, soaked
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3 tomatoes
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2 tbsp tomato paste
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2 onion
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4 cloves garlic
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1 green chili
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1 tsp each + 1 stick cardamom, cumin, coriander, and cinnamon
Instructions
1
Brown the lamb (or leave the chickpeas aside) with the onion and garlic.
2
Add the tomato, tomato paste, chili, and spices and cook to a thick, fragrant base.
3
Pour in 3.5 cups water (add chickpeas and carrots now for the vegan version) and simmer until the meat is nearly tender.
4
Stir in the drained rice, cover, and steam on low 18–20 minutes until fluffy.
5
Rest 5 minutes, fluff, and serve with a fresh chili-tomato relish.
Djibouti City tradition.
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🌏 While it simmers — know your destination
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Djibouti City. A Red Sea port scented with cardamom and cumin.
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Djibouti. A Horn-of-Africa port of spiced rice and cardamom.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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