Rouz Jerbi (Djerbian Rice)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
8 people
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Course
Main Course
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Cuisine
Tunisian, North African
Rouz Jerbi (Djerbian Rice)
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Rouz jerbi is a versatile Tunisian dish prepared with rice, which includes various vegetables, meats, spices and herbs, that can change according to the seasons.
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Ingredients
- 5 cups rice (parboiled, long grain)
- 2 lb lamb , cut into small pieces
- ¾ lb lamb liver (or beef liver), cut into small cubes
- 1 cup chickpeas (soaked overnight)
- 1 cup peas (fresh or frozen)
- 3 carrots , peeled and diced
- 5 large onions , chopped
- 5 tablespoons tomato paste
- 2 teaspoons harissa
- 1 lb fresh spinach (or 2 bunches chard), finely chopped
- 1 bunch parsley
- 1 teaspoon tabel (Tunisian spice blend, mainly coriander, and a combination of paprika, caraway, garlic, ginger, mint, dried chili)
- 4 tablespoons chopped cilantro
- ½ teaspoon Turmeric
- 1 teaspoon dried mint
- ½ cup olive oil
- salt
- pepper
- Fried green hot peppers (to serve)
Equipment
- Couscous Cooker
Instructions
- Rinse the rice thoroughly and drain for 30 minutes.
- Boil a large amount of water in the bottom of a couscous cooker (or double boiler).
- Place all the ingredients and spices in a large bowl and mix well so that everything is well blended with the spices, herbs and olive oil.
- When the steam escapes from the holes of the couscoussier, place all the mixture.
- Make a small hole in the center, cover and cook, stirring gently from time to time until the chickpeas become tender. Cook for about an hour.
- Arrange in a dome shape in a serving dish. Decorate with fried green hot peppers and enjoy hot.
Notes
- This recipe can also be prepared with seafood (without liver), or veal, or beef, or chicken, instead of lamb.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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