Steamed Djerbian rice, vegetables and meat

Djerbian rice is a delicious and fragrant dish originating from the island of Djerba in Tunisia. This traditional recipe harmoniously combines rice with spices and local ingredients to create a flavorful and comforting dish.

Difficult : 2/5

Completion time: 60 min

Ingredients

• 400 g de viande d’agneau
• 150g of lamb kidneys (optional)
• 30g of lamb fat (optional)
• 2 tablespoons of tomato paste
• 1 teaspoon of paprika
• 1tablespoons of carvi
• 1 teaspoon of coriander
• 1 teaspoon of traditional harissa (optional)
• 1 tablespoon of dried mint
• 50g of peas
• 50g of chickpeas previously soaked
• 4 medium-sized onions
• 2 bunches of parsley
• 1 bunch of chard leaves
• 5 cloves of garlic
• 400g of parboiled rice
• 5 tablespoons of olive oil
• Salt and pepper to taste

Preparation

• 1. Finely chop the vegetables: onions, parsley, and chard leaves.
• 2. Cut the meat and kidneys into small pieces
• 3. In a large bowl, mix the vegetables, meat, spices, crushed garlic, lamb fat, tomato paste, rice, olive oil, peas and chickpeas.
• 4. Steam the entire mixture in a couscousier over medium heat for 30 minutes.
• 5. Occasionally stir gently, adjust the seasoning, remove the lid for the last 10 minutes, and serve hot.

(Recipe taken from the book Djerba, the island of flavors)