This is not your typical rice pilaf cooked with 1 cup broth for 2 or more cups of rice. This pilaf is cooked with 2 cups broth for each cup of rice, making it a very flavourful dish. In fact, it is so flavourful that we sometimes eat with it just a banana without missing the meat that is usually served with it.

Traditionally, this colourful rice dish was served on festive occasions. It was cooked with goat broth in huge pots set on charcoal fire. This rice was the centrepiece of the meal and was decorated with vegetables and raisins.

In Somalia, the quality of the rice was not as good as what we get nowadays. Also, for economic reasons, the rice was coloured with food colouring instead of saffron, which was a very expensive spice. However, the aromatic spices, the flavourful broth, that was simmered for hours, and the amazing