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Bariis iyo Kaluun (Spiced Rice with Fish)

The Quirky Foodster Team

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Ingredients

  • 400 g Basmati rice
  • 600 g White fish fillets (tilapia, snapper or similar)
  • 1 large Onion, finely chopped
  • 3 cloves Garlic, minced
  • 2 medium Tomatoes, chopped
  • 30 g Tomato paste
  • 4g Ground cumin
  • 2g Ground cardamom
  • 1g Ground cinnamon
  • 45 ml Vegetable oil
  • 700 ml Fish or vegetable stock
  • 1 Lime, juiced
  • 15 g Fresh coriander, chopped
  • to taste Salt and black pepper

Method

  1. Season the fish fillets with salt, pepper and half the lime juice; set aside.
  2. Heat 2 tbsp oil in a frying pan and sear the fish fillets for 2-3 minutes per side until just cooked. Remove and flake into large pieces.
  3. In the large pot, heat the remaining oil and sauté the onion until soft and golden.
  4. Add the garlic, cumin, cardamom and cinnamon and cook for 1 minute until fragrant.
  5. Stir in the tomatoes and tomato paste, cooking for 5 minutes until the mixture darkens slightly.
  6. Add the rice and stir to coat in the tomato mixture, then pour in the stock and season with salt and pepper.
  7. Bring to a boil, then cover, reduce heat to low and simmer for 15-18 minutes until the rice is tender and liquid absorbed.
  8. Gently fold in the flaked fish, cover again and let rest off the heat for 5 minutes.
  9. Finish with the remaining lime juice and chopped coriander before serving.

Introduction: With a coastline on the Gulf of Tadjoura, Djibouti has a strong tradition of fish served over fragrant spiced rice.

Cultural Background: With a coastline on the Gulf of Tadjoura, Djibouti has a strong tradition of fish served over fragrant spiced rice. This everyday lunch dish reflects the country’s fishing communities and its trade links across the Red Sea and Indian Ocean, which brought spices like cardamom and cumin into local kitchens.

Tips: Searing the fish separately keeps it from breaking apart in the rice; fold it in gently right at the end.

Variations: Chicken or grilled prawns can replace the fish, following the same spiced-rice base. Not typically converted, as the fish is central; chickpeas can be substituted for a vegetarian version of the rice base.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat gently in a covered pan over low heat with a splash of water, stirring carefully to keep the fish intact.

Nutrition: Per serving: approx. 460 kcal, 32g protein, 55g carbohydrate, 12g fat, 3g fibre.

FAQs

Q: What fish works best?
A: Any firm white fish holds up well — tilapia, snapper, or grouper are all traditional choices along the Djiboutian coast.

Q: Can I make it spicier?
A: Add a chopped bird’s-eye chilli or a pinch of cayenne with the other spices.

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