½ cup olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
2 cinnamon sticks
5 whole green cardamom pods
10 whole cloves
2 teaspoons xawaash spice mix (see below)
8 cups chicken stock
1 teaspoon saffron threads, finely chopped
1 cup raisins
Salt
For the xawaash (Somali spice mix):
1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 teaspoons dried whole sage
1 teaspoon black peppercorns
1 teaspoon fenugreek seeds
1 teaspoon ground turmeric
1 ¼ teaspoons ground ginger
8 green cardamom pods
10 whole cloves
¼ teaspoon freshly grated nutmeg
⅓ cinnamon stick
For the topping:
2 tablespoons olive oil
1 red onion, peeled and thinly sliced
¼ cup raisins
1 red bell pepper, cored and thinly sliced
Salt
Soak rice in cold water 30 to 45 minutes, then drain. Meanwhile, prepare the xawaash: Combine all the spices in a spice grinder and finely grind. Set aside. Prepare the topping: Heat olive oil in a wide, deep pot over medium-high heat and add the onions, stirring occasionally until translucent. Add raisins and allow to soften, about 2 minutes, then add red bell pepper and cook until softened, about 5 to 7 minutes. Season with salt and set aside on a paper towel. In the same pot, make the rice: Heat 1/2 cup oil. Add onions and sauté, stirring frequently, until softened, 6 to 8 minutes. Add garlic, cinnamon sticks, cardamom, cloves and xawaash and cook, stirring, 1 minute. Stir in stock and rice. Bring to boil, then cover and cook on low heat 20 minutes. Stir in saffron and raisins and season to taste with salt. Cover, turn off heat and steam for 5 more minutes. Transfer to a serving platter, using a large spoon to pile rice in a heap onto a platter. Sprinkle topping over rice and serve.