If you are looking for a hearty, warm, delicious main dish, look no further. This recipe checks all the boxes.
Rouz Jerbi (Rouz Djerbi) is a balanced and healthy meal composed of steamed rice, a ton a vegetables, and a protein of your choice: it goes well with chicken, meat, or seafood. You can also remove the animal protein and make it a vegetarian/vegan dish. It is suitable for all taste buds.
This dish originated from Djerba which is an island off the coast of Tunisia. Djerba is known for its’ turquoise waters, white pristine sand, and hospitable people. This dish is perfect for chilly months because it has to be cooked for a long time, and the steam coming out of it heats the room.
The list of vegetables in it is long which makes it a very healthy meal. It has onions, garlic, carrots, zucchini, potatoes, chickpeas, green peas, collard green/spinach, parsley, and coriander. All these ingredients are mixed with rice, olive oil, tomato paste, and spices and then steamed in a steamer pot also called “Keskes”.
The time is requires to cook depends on the rice used. Basmati rice does not work for this dish, you will need a thicker and shorter grain.
Enjoy this warm meal with family and friends, it is perfect for gatherings. Cook a large batch and keep for leftovers! It is perfect for meal prep!
INGREDIENTS: (serves 3)
- 1 onion
- 1 bunch of collard greens
- 2 carrots
- 1 potato
- 1 bunch of parsley
- 1/2 bunch coriander
- 1 cup chickpeas
- 1/2 cup green peas (optional)
- 3 large cloves of garlic
- a small piece of ginger
- 1 tablespoon tomato paste
- salt & black pepper to taste
- 2/3 cup rice
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp chili flakes
- 1/2 tsp of coriander & caraway
- 2 cloves (optional)
- 1/4 cup olive oil
- 18 pieces of large shrimp (or any other protein of choice)
- Start by washing all the vegetables. Grab a large bowl and place on the counter. All the cut veggies go in there.
- Cut the greens into thick slices. Dice or slice the onions. Chop the carrots into thick cubes as well as the potatoes. Set the potatoes in a separate bowl. Chop the parsley and coriander and add the to the big bowl.
- Add the chickpeas, green peas (optional), the garlic and ginger (minced), the tomato paste, the rice, spices, and olive oil.
- Put on gloves and mix everything with your hands. **Note: if you are using chicken or meat instead of the shrimp, those need to be cut into small bite-size pieces and added with the vegetables because they require a longer time to cook.
- Place the mixture in s steamer pot with enough water at the bottom, cover, and let it cook. Don’t be afraid to have more greens than rice. The leafy greens will wilt, the rice will cook and it will be a perfect ratio between rice and vegetables.
- In the meantime, place shrimp in a small bowl and season with garlic, olive oil, salt & pepper.
- Once the rice is almost cooked, add the diced potatoes and mix well. After 10-15 minutes add the shrimp on top and cover for another 10 minutes.
- Serve hot and enjoy.
This Tunisian rice recipe is part of the #TasteTunisia initiative launched by Carthage Magazine. In search of Tunisian cuisine, through a series of articles/videos, Carthage Magazine offers a window to the Tunisian food, recipes and how they are prepared.
The Taste Tunisia initiative is supported by Carthage Magazine and led by international registered dietitians-nutritionists from Tunisia, making it the ultimate initiative that celebrates and promotes Tunisian cuisine.
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