One-Pot Rice · Spinach & Seafood
Riz Djerbien (Rouz Jerbi)
Photo: DALIBAK / Wikimedia Commons · CC BY-SA 4.0
It's cooked entirely in one pot for up to two hours, with the rice slowly absorbing the seafood or meat broth rather than being boiled separately.
Rice is steamed together with spinach, peas, carrots and either meat or seafood in a single pot, seasoned with turmeric and coriander until everything melds into a soft, golden-hued dish that's more stew than pilaf.
Why it's made this way: Djerba's Berber, Jewish, Arab and African influences produced a distinct island cuisine built on rice rather than couscous, and riz djerbien is considered the dish that best captures that blend.
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Part of World of Street Food — 3248 dishes from 118 countries.
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