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Rouz jerbi (Djerban steamed rice)
Rouz jerbi: Djerba's rice steamed in a couscoussier with lamb, spinach, herbs and spices
Djerba islanders cook rice the way the rest of Tunisia cooks couscous, in the top of a couscoussier: raw rice is mixed with small pieces of lamb, chopped spinach, a mound of herbs, chickpeas, tomato paste, harissa and spices, then steamed over boiling water until every grain is tender and stained red-gold. Rouz jerbi is a Friday and family-gathering dish on the island, served from one large platter. The rice stays separate and fluffy, the greens melt in, and the lamb picks up the scent of mint and tabil. Chef's tip: stir the rice from the bottom every 20 minutes; leaving it untouched is a common mistake, as the bottom turns soggy while the top stays hard.
- Total time
- 100 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 14 oz long-grain ricerinsed and soaked for 30 minutes, drained
- 1 ⅓ lb lamb shouldercut into 2 cm pieces
- 10 ½ oz spinachchopped
- 1 bunch flat-leaf parsleychopped
- 0.5 bunch fresh corianderchopped
- 1 handful celery leaveschopped
- 2 onionsfinely chopped
- 7 oz cooked chickpeasdrained
- 2 tbsp tomato paste
- 1 tbsp harissa
- ½ cup olive oil
- 1 tsp ground turmeric
- 2 tsp ground coriander seed
- 1 tsp ground caraway
- 1 tbsp dried mint
- 1 tsp black pepper
- 2 tsp salt
- 5 ½ oz lamb liver (optional)cut into 1 cm dice
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Method
0/6 doneStep 2: In a large bowl, mix 2 tbsp tomato paste, 1 tbsp harissa, ½ cup olive oil, 1 tsp ground turmeric, 2 tsp ground coriander seed, 1 tsp ground caraway, 1 tbsp dried mint, 1 tsp black pepper and 2 tsp salt into a red paste.
Step 3: Add 1 ⅓ lb lamb shoulder and 5 ½ oz lamb liver (if using) and turn to coat, then add 14 oz long-grain rice, 10 ½ oz spinach, 1 bunch flat-leaf parsley, 0.5 bunch fresh coriander, 1 handful celery leaves, 2 onions and 7 oz cooked chickpeas and mix with your hands until everything is evenly red.
Step 4: Pile the mixture loosely into the steamer basket, set it over the boiling water and seal the join with a strip of foil or a damp cloth so the steam goes through the rice. Cover with a lid.
Step 5: Steam over a medium-high heat for 70 to 75 minutes. Every 20 minutes, tip the rice into the bowl, turn it over from the bottom and return it, adding a splash of water to the pot if it is running low.
75 minStep 6: It is ready when the rice is tender all through and the lamb is cooked with no pink inside and tender when pressed (liver should be firm and brown through). Turn onto a large platter and serve hot.
Nutrition per serving
- Calories
- 610 kcal
- Protein
- 30 g
- Carbs
- 62 g
- Fat
- 26 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rouz jerbi (Djerban steamed rice) take?
- About 100 minutes in total: 25 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of long-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of flat-leaf parsley?
- Curly parsley or coriander, same amount.
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