Moroccan · Soup
Iftar Rice & Tomato Shorba
A soothing, quick shorba for breaking the fast — rice simmered in a light tomato and onion broth with warming ginger and a lift of fresh coriander and lemon. Softer and milder than harira, it is a gentle bowl for children and delicate stomachs at the start of iftar, ready in half an hour.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 5
- Level
- Easy
Ingredients
- 100 g short or medium rice, rinsed
- 3 tomatoes, grated
- 1 onion, finely chopped
- 1 celery stalk, chopped
- 1 tsp ground ginger and 1/2 tsp turmeric
- 3 tbsp olive oil
- 1.4 litres water or light stock
- 1 bunch coriander, chopped, and lemon to serve
- Salt and pepper
Method
- 1
Build the broth
Warm the oil, soften the onion and celery, add ginger, turmeric and grated tomato and cook to a fragrant base.
- 2
Add liquid
Pour in the water, season lightly and bring to a simmer.
- 3
Cook the rice
Add the rinsed rice and simmer 18–20 minutes until tender and the broth has thickened slightly.
- 4
Season
Adjust salt and pepper and stir through most of the coriander.
- 5
Serve
Ladle into bowls, finish with coriander and lemon, and serve with dates alongside.
Chef's tips
- Rinse the rice first to keep the broth clear rather than starchy and gluey.
- Keep it loose; rice keeps drinking liquid, so add hot water when reheating leftovers.
- A squeeze of lemon at the table brightens the mild broth and stimulates the appetite.
Frequently asked questions
Can I use vermicelli instead of rice?
Yes; broken vermicelli cooks in just a few minutes and makes an even quicker version, closer to a chorba.
Is this filling enough for iftar?
It is intentionally light for the first course; pair it with eggs, dates and bread, or add a little shredded chicken for a more substantial bowl.