Skoudehkaris

Ingredients for 4 servings:

• 500 g mushrooms
• 500 g rice
• 5 tomatoes
• 1 tbsp tomato paste
• 3 onions
• 4 garlic cloves
• ½ tsp chili powder
• 4 tbsp oil
• 1 tsp cumin powder
• 6 tsp cardamom
• 2 pinches of cinnamon powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

vegan version from Djibouti

Dice the mushrooms and tomatoes. Slice the onions into rings and grate the garlic cloves. In a saucepan, fry the mushrooms over medium heat until browned on all sides, but do not burn. Add the onions and sauté. Add the garlic, tomatoes, chili powder, and tomato paste. Add salt and spices. Cover everything with plenty of water and bring to a boil. Then simmer over medium heat for 30 minutes. If too much water evaporates, add more if desired. Now add the rice and, if necessary, add more water so the rice can swell sufficiently. Simmer for another 15 minutes, until the rice is cooked and has a sticky consistency.