Bariis (Somali-Style Rice) Recipe (2024)

For Xawaash, do I grind the whole green cardamon pods or just the seeds inside?

generally it's just the seeds you want, not the shells.

Tastes kind of Moroccan. Goes with everything. Spicy sweet pungent. We love love love it.

I tried this recipe on Thanksgiving day and it turned out a big blob. I had to throw it away. My take on this misfortune was the soaking of the rice. I will try this recipe again but will skip the soaking.

It would be pronounced " ha-WASH "

I've found my favorite rice dish. Excellent. Great with lamb.

Does anyone know for sure how to pronounce "Xawaash?" I have a feeling this will be a favorite rice recipe and if guests ask what's in it, I don't want to make a fool of myself!

I would suggest adding the saffron at the beginning so it cooks withs the rice, not after the rice is cooked.

The onion, raisin, and red pepper ARE the topping—they are sautéed in oil, then that onion/raisin/pepper mix is set aside and that same oil in the same pot is used to sauté the spice mix and then cook the rice. Same pot, same oil, for steps 3-5. It's easy to miss something while trying to manage a new recipe—so I always read an entire recipe before beginning to cook it.

Fantastic. I made this plant-based so omitted the oil, salt, and chicken broth. (used water instead of broth). I also cut the recipe in half and it still made a lot. :)

Hoe much ground fenugreek can I substitute for the seeds?

The letter X in Somali is closest to the letter H in English. You can just pronounce it Hawaash.

Grind the cardamom, pods and all.

I cooked this today, since I had all the spices at hand. This will go in my rotation for a holiday dish. I served it with Cuban pernil (leftovers) from yesterday and it was absolutely divine.

Tasty and the recipe makes A LOT of rice. A crowd pleaser.

Everything is good but you are missing one ingredient that will take it to another level. Cumin seeds. Add them with the Hawaash.

Thank you so much

This is an amazing recipe that goes with everything, especially Hawa Hassan's Digaag Qumbe from Bon Appetit. What I also love about the recipe is that it divides well--I quartered the recipe and it came out great.

I make this rice to feed a crowd. It works in winter or summer and everything in between. It’s just the right amount of spice and flavor to have a personality without overwhelming the other dishes. Since mix makes enough for three batches.

After tasting a rice dish made by an Ethiopian woman who worked for my mother, I learned from her that she did not measure anything, just used her memory from cooking with her grandmother. I kept looking on the New York Times recipe list hoping for hints until this popped up. It sounded and looked right, so I tried it. Big success. I have been cooking it ever since and always get asked for the recipe. The only changes I made are doubling the amount of topping. It's SO good.

You can find already prepared xawaash at any halal market. At least in Minnesota.

This rice is delicious, and enjoyed by family and friends. The mixture of aromatic spices makes it tasty.

Exc ellent!!, Made the whole amt. for 6 adults and they scarfed it up and took what few leftovers home! I used a cup less of chicken broth and would love more of the topping, so...

Wow, wow, wow. Delicious combi of spices. Gonna make it again, too yummy.

I wonder if anyone has made this in an instant pot

Definitely no soaking. I had a risotto instead of rice. Very soggy. Good flavor though. Will try again. Ate it with local Somali sambusas.

I made this with Jasmine rice without soaking. I also used all previously ground spices in the Xawaash. I added chard and leftover grilled pork and it was delicious.