Bariis Xawaash
The Quirky Foodster Team
Ingredients
- Basmati rice, rinsed and soaked for 20 minutes — 500 g (2 1/2 cups)
- Vegetable oil or ghee — 3 tbsp (45 ml)
- Onion, thinly sliced — 1
- Cinnamon stick — 1
- Cardamom pods, lightly crushed — 4
- Whole cloves — 4
- Xawaash (Somali spice blend) — 1 1/2 tsp
- Water or stock — 700 ml (2 3/4 cups)
- Raisins — 60 g (1/2 cup)
- Cashews or slivered almonds — 50 g (1/3 cup)
- Sugar — 1 tbsp
- Salt, — to taste
Method
- Prep Time 20 minutes Cook Time 40 minutes
- Total Time 1 hour Difficulty Medium
- Occasion Eid; weddings; large family Season Year-round; especially for Eid celebrations al-Fitr and Eid al-Adha
- Servings Serves 8 Dietary Tags Vegan; gluten-free; dairy-free
- Native Recipe Bariis Xawaash SEO Keywords bariis xawaash recipe, somali eid
- Name rice, somali festive rice recipe, somali wedding rice
Introduction: Festive spiced rice with raisins and toasted nuts for Eid and weddings
Cultural Background: While bariis iskukaris is the everyday spiced rice cooked with meat, bariis xawaash is its more festive cousin — a fragrant, jewelled rice studded with raisins and toasted nuts, served on its own as part of the wider spread at Eid celebrations, weddings and large family gatherings, alongside roasted meat and other special dishes. Its generous use of whole spices and dried fruit marks it out as an occasion dish rather than a daily one.
Tips: Caramelising the onion slowly and fully is what gives this dish its deep, festive flavour, so don't rush this step. Toast the nuts separately and add at the end so they stay crisp rather than softening in the rice.
Variations: A pinch of saffron soaked in warm water can be stirred through for a golden colour and extra fragrance, common at weddings. Dried apricots, chopped, can be added alongside or instead of the raisins. Already fully vegan as written when made with vegetable oil rather than ghee.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat covered in the microwave with a splash of water, or in a covered pan over low heat, stirring gently.
Nutrition: Per serving (approx.): 310 kcal, 6 g protein, 52 g carbohydrate, 9 g fat, 2 g fibre
FAQs:
Q: What is this rice typically served with at Eid?
A: It's usually served alongside a roasted or grilled meat centrepiece, such as hilib ari duban, plus salads and other festive side dishes.
Q: Can this be made ahead for a large gathering?
A: Yes — it reheats well covered with a splash of water; toast the nuts fresh just before serving for the best texture.
- Basmati rice, rinsed and soaked for 20 minutes — 500 g (2 1/2 cups)
- Vegetable oil or ghee — 3 tbsp (45 ml)
- Onion, thinly sliced — 1
- Cinnamon stick — 1
- Cardamom pods, lightly crushed — 4
- Whole cloves — 4
- Xawaash (Somali spice blend) — 1 1/2 tsp
- Water or stock — 700 ml (2 3/4 cups)
- Raisins — 60 g (1/2 cup)
- Cashews or slivered almonds — 50 g (1/3 cup)
- Sugar — 1 tbsp
- Salt, — to taste
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