Djerbian rice

Djerbian rice : Tunisian steamed-grain dish.

Ingredients

• 400 g dry white rice
• 400 g boneless chicken in small pieces
• 300 g washed chard, chopped
• 150 g shelled green peas
• 150 g cooked chickpeas, drained
• 80 g washed parsley, chopped
• 150 g peeled carrots, diced
• 100 g finely sliced onion
• 40 g olive oil
• 30 g tomato paste
• 15 g harissa
• 3 g ground coriander seed
• 2 g turmeric
• 4 g salt
• 2000 ml water

Preparation

Rinse the rice and soak for 20 minutes in additional cold water, then drain thoroughly.

Wash, drain and prepare boneless chicken in small pieces, washed chard, chopped, washed parsley, chopped, peeled carrots, diced, finely sliced onion. Cut evenly for consistent cooking.

Combine boneless chicken in small pieces, washed chard, chopped, washed parsley, chopped, peeled carrots, diced, finely sliced onion, shelled green peas, cooked chickpeas, drained, olive oil, tomato paste, harissa, ground coriander seed, turmeric, salt in a bowl. Mix until evenly combined without unnecessarily crushing the pieces.

Add dry white rice and mix carefully to distribute the ingredients and seasoning.

Place in the steamer basket above boiling water without touching it. Steam for 60 minutes.

Halfway through, at about 30 minutes, gently lift the rice to redistribute steam; check the water below and continue to the stated total time.

Taste the rice for tenderness and check that the chicken pieces are fully cooked in the centre. Steam longer if necessary.

Rest for 5 minutes before cutting or portioning. This brief rest stabilises the texture without drying the food.