Đuveč sa rižom (Red Pepper and Tomato Rice)
Here we are, continuing our travel through the Balkan cuisine. This recipe is one of my very favourites! It is so hearty and tasty, that I made it a main dish, what usually is served as a side dish. Đuveč sa rižom, meaning “đuveč with rice”, is a traditional dish found in Balkan cuisine, particularly popular in Serbia, Croatia, Bosnia and Herzegovina, and other neighboring countries. Đuveč, in its original form, is a type of hearty stew that can include a variety of meats and vegetables. It is traditionally cooked in an earthenware pot, which enhances the flavors through slow cooking, which gave it the name. Because the name “đuveč” (or “djuvec”) comes from the Turkish word “güveç,” referring to this particular type of earthenware pot. While Đuveč rice, or Đuveč sa rižom, is a variation of this stew, that incorporates rice into the dish, making it a complete one-pot meal.
Đuveč sa rižom, as known in Croatia, is made from the following ingredients:
- Ajvar – see my recipe for a homemade Ajvar!
- Carrots
- Onion and Garlic (I usually don’t cook with neither nor, this is why it is not featured in my recipe and I didn’t miss them a second here! However, if you feel like adding some, you can them, finely chopped, to the carrots while sautéeing!)
- Red Peppers – please see if you can find the pointed red peppers, to honour the tradition and to give the dish more flavor. I, instead, had to use the bell peppers, because the shops nearby didn’t have them in stock.
- Tomatoes (canned) – those in small pieces.
- Short grain Rice
- Peas, frozen – interestingly, my husband brought a frozen product home, that somewhat looked like frozen peas, but were Edamame instead … So I decided to use these green soy beans and to not only risk a slip off from the original, but also to use something that I had never heard of before … but wow, they fit so wonderfully into this recipe! How grateful I am that this happened! However, traditionally, they use frozen peas. Choose what you have at home or what you prefer.
- Broth (traditionally chicken broth or, in more modern households, a product called Vegeta – I will specify later) – we will be using vegetable broth.
- Paprika powder, normal and smoked – the smoked Paprika powder is not crucial, but adds so much more tastyness to the dish, that I recommend to use it!
- Salt and Pepper
- Some fresh Parsley for garnish
The preparation involves sautéing the vegetables, then adding rice, tomatoes and broth. Everything is simmered together until the rice is fully cooked and has absorbed the flavors. Đuveč rice is typically served by pressing portion by portion into a low, rounded bowl or ramekin to shape it nicely. The molded portion is then inverted onto a plate. This creates a neat, dome-shaped presentation that is attractive and easy to garnish, for example with a spoonful of ajvar and sprinkled with fresh, chopped parsley.
Note: A lot of households are using Vegeta to make Đuveč sa rižom. Vegeta is a brand of Croatian food company Podravka, while the name is commonly used for one specific product, which is a broth like mix of salt, herbs and dried vegetables. Since it includes glutamat and sugar, I recommend to use a normal, vegan and bio vegetable broth instead!
Enjoy this delicious rice dish!
Đuveč sa rižom (Pepper and Tomato Rice)
Ingredients
- 1 small carrot
- 1/2 red pepper
- 2 tbsp oil
- 1/2 tbsp Vegan Schmalz optional
- 1 tsp paprika powder
- 1/2 tsp smoked paprika powder
- 3 tbsp ajvar for a homemade ajvar, see recipe link below!
- 1/2 can tomatoes, diced
- 100 g rice
- 300-400 ml vegetable broth
- salt and black pepper (optional)
- 1/3 cup edamame, cooked alternatively cooked peas
- 1 handful parsley
Instructions
- Peel the carrot and finely dice it. Deseed the pepper and cut it in small cubes.
- Sauté the carrot in the schmalz and oil for a minute or two. Add the paprika powders, sautée for 30 more seconds, stirring constantly (it burns fast!).
- Add the ajvar, the canned tomatoes, the rice and 200 ml of the broth. Cook on low heat for 10 minutes, stirring regularly (like you would do with risotto) – it will start to stick at the bottom, so be carefull to check and stir regularily and add some more broth to it! Later on, add the peas or Edamame.
- In the meantime, finely dice the pepper and add it to the rice. Season with salt and black pepper (optional).
- Continue to cook the rice, and if it gets too dry or it starts to stick again on the bottom (and oh yes it does that frequently, right?), stir fervently and/or add some more broth! I needed almost 2 cups, means 450 ml for my rice, originally it should not be more than 300 … see what your pot requires! In total, it should cook for approximately 35 minutes or until the rice is cooked and nicely holding together (I don't say dry, because this is not correct, but it should be compact in a way so that you can mold it for plating!)
- In the meantime, chop the parsley.
- Place one portion into a low bowl or similar, press down with a spoon, and invert onto a plate. You might have to shake it a little to make it fall onto your plate. Tipp: Rinse your ramekin or bowl before use. Then the rice will not stick on the sides!Serve with a spoonful of ajvar on top and sprinkled with the parsley.
