Spiced Somali Rice (Bariis Iskukaris), a very fragrant, aromatic rice dish that’s built on a base of sauteed onions and tomatoes seasoned with a perfect blend of ground coriander, cardamom, cumin, cinnamon, and pepper, cooked in stock and jeweled with fried onions and raisins. Spice up dinner tonight!
Reader Paula says: Very nice recipe. All the flavours and textures were in balance. Will make it again. Thank you.
Spiced Somali Rice (Bariis Iskukaris)
This recipe is inspired by Somalia’s national dish: Bariis Iskukaris, also known as Spiced Somali Rice.
It’s a very fragrant, aromatic rice dish that’s built on a base of sauteed onions and tomatoes seasoned with a perfect blend of ground coriander, cardamom, cumin, cinnamon, and pepper. Cooked in stock and jeweled with fried onions and raisins.
It’s served with roasted meat like chicken, beef, lamb, goat (or camel) and a fresh banana!
Why you’ll love this recipe:
Flavorful thanks to the sauteed onions and tomatoes, garlic, 5 different spices, fried onions, and raisins. You literally won’t ever get bored of eating rice if you make it Somali-style!
Easy to make, this dish comes together in just 6 steps and 35 minutes!
Versatile. You can serve with dish with roasted chicken, beef, lamb, goat, or just make it vegetarian by pairing it with extra veggies or roasted potatoes!
Ingredients for Bariis
Full measurements included in the recipe card below 🙂
Basmati rice. For this recipe you need a long-grain rice, I recommend you stick to Basmati.
Oil for frying the onions and sauteing the veggies. You can use sunflower, canola, vegetable oil, basically any neutral oil.
White onions. You’ll need enough for sauteing and frying. Those are two separate step. The sauteed onion is part of the base of this dish, along with the tomatoes, and it stays in the saucepan once you add the rice and broth. While the fried onion is fried separately and added in right at the end, before steaming and serving.
Tomato. Use a fresh, ripe tomato. If you don’t have fresh tomatoes on hand, you can use 1 tablespoon of tomato paste instead.
Stock cube. Use chicken or vegetable stock for a vegetarian version, both will work! If you don’t have cubed stock, you can use 1 tablespoon powdered stock or just 1 cup of stock (if using liquid stock, do not add the water later on).
Coriander, ground. You can also add in fresh coriander (cilantro) right before serving for a pop of green and freshness!
Cardamom, ground. Or 4-5 whole cardamom pods, if using pods you’ll have to remove them before you serve the dish!
Cinnamon. I like to use whole sticks for this recipe so I can remove the stick when the rice is done steaming but you can also use 1 teaspoon ground cinnamon.
Garlic. I recommend using cloves for best flavor, no garlic powder.
Salt and pepper.
Raisins. Softened in boiling hot water for 60 seconds before adding them in. If you’ve never added raisins to a savory dish, I recommend you give it a try and start with just a few tbsp! They really do blend in beautifully with the flavors of this dish!
Saffron, achiote powder, or orange food coloring. If you’d like your rice to turn out as orangey as mine (pictured), you’ll need to add in some orange yourself! This is optional and entirely for the aesthetic of it so feel free to skip this step if you don’t care! Both saffron and achiote powder will give you a natural, beautiful orangey color but if you don’t have any of those, you can sneak in some orange food coloring (powdered, liquid, or gel, just make sure to add a tiny bit if using gel as it’s very bright)!
How to make Somali Rice
STEP ONE: Wash the rice. Simply add the rice to a bowl filled with water and swish it around until the water is cloudy, remove the water and fill the bowl with some fresh water then repeat the process until the water is mostly clear. Or just place the rice in a sieve and stick it under running tap water until the water turns clear.
STEP TWO: Fry the onions. Add the oil to a large saucepan over medium heat. Once the oil is hot, add in the onions and fry until golden. Remove the fried onions from the oil and place onto a plate lined with paper towels. Do not discard the remaining oil.
STEP THREE: Sautee the veggies. In the same saucepan, add the diced onions and tomato to the hot oil and saute for a 1-2 minutes or until fragrant and softened.
STEP FOUR: Season. Add in the cubed or powdered stock (if using liquid stock, add it later on when the recipe calls for water) and mash it up with a spoon. Then, add in the garlic, ground coriander, cardamom, cumin, cinnamon, and pepper. Add in salt according the stock you’re using.
STEP FIVE: Pour in the water (or liquid stock if that’s what you’re using). Cover with a lid and allow to cook until the liquids have evaporated and the rice is just tender (time may vary depending on the rice you're using). The amount of liquid can also vary depending on the rice you’re using (some types of rice need more liquid, feel free to adjust that). Once the water has evaporated, give the rice a good stir, then turn off the heat.
STEP SIX: Add the add-ins. Evenly distribute the rice across the pan and top it with the reserved fried onions, raisins, and saffron (or achiote powder or food coloring). Cover with the lid and allow to rest for a few minutes. When ready to serve, remove any whole spices you may have used, fluff the rice and give it a good mix to combine the add-ins and coloring. Serve!
Storing Instructions
Store any leftovers in an air-tight container in the refrigerator for up to 2-3 days. Some say up to 5 days but cooked rice is a breeding ground for bacteria so I personally never store it for longer than 2-3 days.
Reheat on the stovetop until hot adding a splash of water or broth or in the microwave for 60-90 seconds. Make sure the rice is steaming hot before serving. Do not reheat more than once for safety reasons!
What to eat with Somali Rice
You can enjoy somali rice with chicken, lamb, goat, or beef. Almost any recipe (especially roasted) with similar spices or from the Middle-East or Mediterranean region will work but here are some personal recommendations!
HAPPY COOKING!! I hope you'll love this Spiced Somali Rice as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
Spiced Somali Rice (Bariis Iskukaris), a very fragrant, aromatic rice dish that's built on a base of sauteed onions and tomatoes seasoned with a perfect blend of ground coriander, cardamom, cumin, cinnamon, and pepper, cooked in stock and jeweled with fried onions and raisins. Spice up dinner tonight!
1cubechicken or vegetable stock (or 1 tablespoon powdered stock or skip this and add liquid stock instead when the recipe calls for water)
3clovesgarlic(crushed)
1stickcinnamon(or 1 teaspoon ground cinnamon)
1tablespoonground cumin
1/2tablespoonground coriander
1/4teaspoonground cardamom(or 4-5 cardamom pods)
1/4teaspoonground black pepper
1 cup(250 ml)water(or liquid stock)
salt(to taste, according to the stock you're using)
1/4teaspoonsaffron, achiote/annatto powder or orange food coloring(optional, for coloring)
1/4 cup(50 g)raisins(soaked in boiling hot water for 60 seconds and drained)
Instructions
Wash the rice. Simply add the rice to a bowl filled with water and swish it around until the water is cloudy, remove the water and fill the bowl with some fresh water then repeat the process until the water is mostly clear. Or just place the rice in a sieve and stick it under running tap water until the water turns clear.
Fry the onions. Add the oil to a large saucepan over medium heat. Once the oil is hot, add in the onions and fry until golden. Remove the fried onions from the oil and place onto a plate lined with paper towels. Do not discard the remaining oil.
Sautee the veggies. In the same saucepan, add the diced onions and tomato to the hot oil and saute for 1-2 minutes or until fragrant and softened.
Season. Add in the cubed or powdered stock (if using liquid stock, add it later on when the recipe calls for water) and mash it up with a spoon. Then, add in the garlic, ground coriander, cardamom, cumin, cinnamon, and pepper. Add in salt according the stock you're using. Saute for 1-2 minutes or until fragrant.
Pour in the water (or liquid stock if that's what you're using). Cover with a lid and allow to cook until the liquids have evaporated and the rice is just tender (10-15 minutes, time may vary depending on the rice you're using). The amount of liquid can also vary depending on the rice you're using (some types of rice need more liquid, feel free to adjust that). Once the water has evaporated, give the rice a good stir, then turn off the heat.
Add the add-ins. Evenly distribute the rice across the pan and top it with the reserved fried onions, raisins, and saffron (or achiote powder or food coloring). Cover with the lid and allow to rest for a few minutes. When ready to serve, remove any whole spices you may have used, fluff the rice and give it a good mix to combine the add-ins and coloring. Sprinkle some chopped cilantro, if desired. Serve!
Notes
Note: If the liquids evaporate before the rice is done (this may happen depending on the rice you’re using), feel free to add extra water or stock. Do not overcook your rice as it will continue to cook after you turn off the heat.Storing Instructions: store any leftovers in an air-tight container and refrigerate for up to 2-3 days. Do not allow the cooked lemon rice to seat at room temperature for too long (longer than an hour) for safety reasons.Reheating Instructions: reheat on the stovetop until hot adding a splash of water or broth or in the microwave (60-90 seconds). Always make sure the rice is steaming hot before serving. Do not reheat more than once for safety reasons.
Paula says
Very nice recipe. All the flavours and textures were in balance. Will make it again. Thank you.
Michelle says
Excellent recipe, my family loved it. Topped the rice with lamb. This recipe is a keeper
Bianka says
Thank you for your feedback Michelle – I’m so happy to hear that you & your family loved it!
Michelle says
Delicious rice recipe