Ruz Be'timatim Sego: calories and recipe

Ingredients

• 400 g rice, white, polished, basmati (2 large cup)
• 1250 g water (for boiling rice) (1.25 l)
• 182 g oil (1 large cup)
• 147 g onion, peeled, finely chopped (1 large cup)
• 20 g berbere (2 tbsp)
• 204 g tomato, unpeeled, finely chopped (2 medium cup)
• 14 g garlic, peeled, mashed (1 tbsp)
• 16 g salt (2 tsp)
• 600 g water (for sauce) (0.6 l)
• 35 g tomato paste, canned (1 tbsp)

How to make it

1. 1Boil 1250 ml of water in a saucepan for 4 minutes, add rice and cook for 28 minutes; drain and keep aside.
2. 2Cook chopped onion for about 7 minutes until soft and brown; pour in oil and continue cooking for 2 minutes.
3. 3Add berbere powder and cook for 2 minutes, adding a drop of water; incorporate chopped tomato and cook for 2 minutes.
4. 4Stir in the tomato paste and cook for 14 minutes, stirring continuously and adding a drop of water to prevent sticking.
5. 5Incorporate mashed garlic and cook for 9 minutes; season with black pepper and cook for 6 minutes.
6. 6Add salt and cook for 1 minute.
7. 7Finally, add boiled rice into the sauce and cook for 2 minutes, then serve hot.

Recipe and nutrition: EPHI & FAO, Ethiopian Food Recipes 2025