Rouz Jerbi

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Rouz Jerbi: Step by Step

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

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

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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.

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

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

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

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

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Related guides: Prep, cook and total time · Choosing rice.

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Worth Getting Right

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

Pairs Well With

Plain yogurt · Slata tounsia · Harissa

Keeping and Reheating

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

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. Garnishes, greasing and other items with no amount are not counted. How the figures are worked out.