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Holidays & Special Occasions

Bariis Cadees (Eid Dyed Rainbow Rice)

The Quirky Foodster Team

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Ingredients

  • 500 g Basmati rice
  • 1g Saffron threads
  • 3g Ground turmeric
  • 30 ml Beetroot juice or a little food colouring (red)
  • 1 large Onion, thinly sliced
  • 4 Whole cardamom pods
  • 1 Cinnamon stick
  • 60 g Ghee or vegetable oil
  • 40 g Raisins
  • 40 g Slivered almonds or cashews
  • to taste Salt
  • 800 ml Water or stock

Method

  1. Rinse the rice well and soak in water for 20 minutes, then drain.
  2. Heat the ghee in a large pot and fry the sliced onion until deep golden and crisp. Remove half for garnish, leaving the rest in the pot.
  3. Add the cardamom pods and cinnamon stick to the pot and toast for 1 minute.
  4. Add the drained rice, stirring to coat, then pour in the water or stock and season with salt.
  5. Bring to a boil, then cover and simmer on low for 12-15 minutes until nearly tender, then remove from heat.
  6. Divide the rice into three portions in separate bowls. Mix saffron soaked in a little warm water into one portion, turmeric into another, and beetroot juice into the third, leaving one portion plain if you like a fourth colour.
  7. Fry the raisins and nuts briefly in a little extra ghee for 1-2 minutes until the raisins plump up.
  8. Layer the coloured rice portions back into the pot or a serving platter to create a striped, rainbow effect.
  9. Top with the crispy fried onions, raisins and nuts before serving.

Introduction: Bright, multi-coloured rice is a festive centrepiece for weddings and Eid gatherings across Djibouti, reflecting the influence of Arabian and Indian Ocean spiced-rice traditions.

Cultural Background: Bright, multi-coloured rice is a festive centrepiece for weddings and Eid gatherings across Djibouti, reflecting the influence of Arabian and Indian Ocean spiced-rice traditions. The vivid colours symbolise joy and abundance, and the dish is prepared to impress guests at important occasions.

Tips: Keep the colouring subtle and natural where possible — a little saffron, turmeric and beetroot juice go a long way.

Variations: Some households add diced carrots or dried apricots to the fried nut and raisin topping for extra festivity. Already vegetarian; use vegetable oil in place of ghee throughout for a vegan version.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently in a covered pan over low heat with a splash of water, or in the microwave with a damp paper towel over the dish.

Nutrition: Per serving: approx. 380 kcal, 7g protein, 62g carbohydrate, 12g fat, 2g fibre.

FAQs

Q: Can I use food colouring instead of natural dyes?
A: Yes, a few drops of natural food colouring work well if you prefer more vivid, consistent colours than saffron and beetroot alone provide.

Q: What occasions is this rice served at?
A: It’s a celebration dish, most associated with weddings, Eid gatherings and other major family occasions.

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