Riz djerbien (رز جربي), also known as rouz jerbi, is a traditional Tunisian rice dish. It is especially popular on the island of Djerba, after which it is named.
The main ingredients of riz djerbien include long-grain rice, spinach, peas, carrots, potatoes, meat (chicken, lamb, or beef) or seafood (fish, shrimp, calamari), spices (turmeric, coriander, black pepper, salt, and sometimes saffron), legumes (chickpeas), and olive oil.
The preparation of riz djerbien is unique in that the rice and other ingredients are cooked together in one pot. The rice is first thoroughly washed and soaked to remove excess starch. Vegetables and meat (or seafood) are chopped into small pieces, mixed with the rice, spices, and a bit of olive oil. This mixture is then placed in a special pot and steamed for about 1.5 – 2 hours. The finished dish is served hot, often accompanied by yogurt or a salad.
Riz djerbien can be made with various types of meat. Chicken, lamb, or beef can be used, and there is also a common version with fish and seafood. For vegetarians, there is a version made only with vegetables and legumes. Steaming gives the dish a light and fluffy texture. Turmeric or saffron, which are often used, give the rice an appealing golden color.
Riz djerbien does not have to be spicy, which is a nice change for me after all the spicy Tunisian dishes. I tried this dish in a seafood version at a small bistro in Tunis. Together with a bowl of chorba, it cost 14 TND (4.40 EUR).
Bon appétit!
