Rouz Jerbi

Method

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1. Rinse the rice and soak it in cold water for 30 minutes, then drain thoroughly in a sieve.

   Mark done Start 30 min timer

2. Fry the onions in 6 tbsp oil for 8 minutes, add the lamb and cook 10 minutes until browned and dry.

   Mark done Start 8 min timer

3. Stir in the harissa and tomato purée and fry 2 minutes until the oil runs red, then add the caraway, coriander, turmeric, salt and pepper.

   Mark done

4. Take off the heat and mix in the drained raw rice, the shredded spinach and all the herbs. Combine thoroughly with your hands.

   Mark done

5. Line a steamer basket with muslin and tip the mixture in loosely — do not press it down.

   Mark done

6. Steam over boiling water, covered, for 60 minutes. Fork it through once at the halfway point.

   Mark done Start 60 min timer

7. Test a grain: it should be tender but distinct. Finish with the last of the oil and serve with lemon.

   Mark done

Chef’s Tips

• Steamed, not boiled. It is the whole character of the dish.
• Tip it in loosely — packed rice steams unevenly.
• Fork it through once halfway.

Pairing Suggestions

• Plain yogurt
• Slata tounsia
• Harissa

Storage & Reheating

Refrigerated for 3 days. Re-steam rather than microwaving. It freezes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.