Rice Djerbi or Djerbian Rice is one of my favorite dishes down here. Lots of work in order to prepaere it but it’s worth it when its smell spreads in the house.
6
servings30
minutes1
hour30
minutes407
kcal2
hoursI prepare a little extra of this dish because it tastes better the day after and the next other day as well. Remember to cool it before you eat it, cool it down otherwise one can get sick.
Ingredients
350 gr. Rice (fast-cooked) (soaked in water for half an hour before use)
A bundle of parsley
Half a bundle of Chard
A handful of fresh mint
500 gr turkey fillet or chicken or meat
1 and 1/2 small spoon salt
2 small spoon turmeric
1 and 1/2 large tablespoons Ras El Hanout
4 large tablespoons tomato puree
1 small spoon pepper
1 small spoon chili pepper
2 large onions
1 small spoon paprika powder
2 large carrots
6 garlic cloves
Some peas or chickpeas
A little Harissa (optional)
About one glass of oil
How to prepare Rice Djerbi
- First things you cut the meat and mix it with the oil and spices and then you cut everything else (grate the carrots) into small pieces and mix everything well together.
- Then you can leave this for few hours in the fridge.
- Then place two crossed forks at the bottom of the couscous pan and then put everything in.
- Boil the water in the saucepan and when the water boils, put on the couscous pan and let it steam for an hour. It should boil. You check the chickpeas to know when it is done.
Nutrition Facts
6 servings per container
Serving Size220g
Calories407
- Amount Per Serving% Daily Value *
- Total Fat
3g
5%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
46g
16%
- Protein 26g 52%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Written by carita
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Do you have a good recipe for Rice Djerbi? Have you tried this?
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