Bariis Iskukaris

Nutrition, per serving

Calculated from the raw ingredient quantities below, divided by six servings.

This is very much a rice dish, and the numbers reflect it. Almost 90 g of carbohydrate per serving comes overwhelmingly from the rice itself, with the raisins adding a small further amount of natural sugar. Protein stays low at 10 g because the rice is designed to be eaten alongside a separate protein — goat, chicken, or beef — which is where most of the meal’s protein and fat actually comes from.

History

Bariis iskukaris is Somalia’s beloved spiced rice, a dish that carries the flavor of xawaash, the warm spice blend of cumin, coriander, cardamom, cinnamon, and turmeric that defines much of Somali cooking. Its name roughly translates to “rice cooked together,” referring to the way the rice absorbs the spices, broth, and aromatics into a single golden, fragrant pot.

Traditionally served at celebrations, weddings, and Eid gatherings, bariis iskukaris is almost always paired with a protein like goat, chicken, or beef, and finished with a scatter of raisins that add small bursts of sweetness against the savory spice. It is a dish built for sharing, mounded high on a communal platter at the center of the table.

Ingredients — serves 6

• 3 cups (600g) basmati rice, rinsed
• 4 tbsp vegetable oil
• 1 onion, sliced
• 2 tbsp xawaash spice blend
• 2 tomatoes, chopped
• 3 tbsp tomato paste
• 4 cups (1L) beef or chicken broth
• 1/3 cup (50g) raisins
• 2 cardamom pods
• 1 cinnamon stick
• Salt to taste

Bariis Iskukaris, step by step

1. Sauté the onion in oil until soft and golden.
2. Add the xawaash, cardamom, and cinnamon, stirring until fragrant.
3. Stir in the tomatoes and tomato paste, cooking until they break down into a thick base.
4. Pour in the broth and bring to a boil, then season with salt.
5. Add the rinsed rice, stir once, and reduce the heat to low.
6. Cover and simmer for about 20 minutes, until the rice has absorbed the liquid and is tender.
7. Scatter the raisins over the rice during the last 5 minutes of cooking.
8. Fluff the rice gently with a fork and serve warm alongside a meat stew.

Cooking method

Technique: Slow absorption cooking, letting the rice soak up spiced broth over low heat until fully tender and fragrant.

Traditional equipment: A heavy lidded pot that distributes heat evenly to prevent scorching.

Signs it’s ready: The rice grains are separate and tender, and the broth has been fully absorbed, leaving a golden color throughout.

Economic context

Rice, broth, and a modest spice blend put the base recipe itself well within reach of an everyday Somali food budget; it’s the meat traditionally served alongside, and the scale of a wedding or Eid gathering, that turn bariis iskukaris into a celebratory rather than routine meal.

Source: World Bank / FAO, Food Prices for Nutrition database (Cost and Affordability of a Healthy Diet) v4.0, 2024 data, CC BY 4.0, DOI 10.57966/41AN-KY81. Retrieved 29 July 2026. This figure describes the cost of a healthy diet in Somalia generally — it is not a costing of this specific recipe.

Who this dish suits

What about you?

Do you have a favorite spice blend that instantly reminds you of home cooking? What dish does it go into?

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