Entree: Tunisia – Djerba – رز جربي ➤ Ruz Jirbi (Djerba-style baked rice with lamb, chickpeas, and warm North African spices)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 40 min

Ingredients

- 1 1/2 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, chopped (approx. 8 oz / 225 g)
- 3 garlic cloves, minced (approx. 15 g)
- 2 medium tomatoes, peeled and chopped (approx. 1 1/4 cups / 300 g) or 1 cup (240 g) canned crushed tomatoes
- 2 cups (400 g) long-grain rice, rinsed and drained
- 1 cup (165 g) cooked chickpeas (or one 15 oz / 425 g can, drained and rinsed)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) chunks (approx. 12 oz / 340 g)
- 3 1/2 cups (840 ml) chicken or lamb broth, hot
- 1/2 tsp (2.5 ml) ground turmeric
- 1 tsp (5 ml) ground cinnamon
- Pinch of saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1 tsp (5 ml) tomato paste (optional)
- 1 tsp (5 ml) harissa paste, or to taste
- 1 1/2 tsp (9 g) salt, adjusted to taste
- 1/2 tsp (2.5 ml) ground black pepper
- 1/4 cup (15 g) chopped fresh parsley or cilantro for garnish
- Lemon wedges for serving

Instructions

1. Preheat oven to 350°F (180°C). In a large Dutch oven or ovenproof pot, heat 2 tbsp (30 ml) olive oil over medium-high heat. Season lamb pieces with 1/2 tsp (3 g) of the salt and 1/4 tsp (1.5 g) pepper. Brown lamb in batches until well-seared; remove and set aside.
2. Reduce heat to medium, add chopped onion 1 large onion (approx. 8 oz / 225 g) and sauté until translucent, 5–7 minutes. Add minced garlic and tomato paste 1 tsp (5 ml) and cook 1 minute. Stir in chopped tomatoes and cook until they begin to break down, about 4–5 minutes.
3. Return lamb to the pot with cooked tomatoes. Add chickpeas, potatoes, turmeric 1/2 tsp (2.5 ml), cinnamon 1 tsp (5 ml), soaked saffron with its 2 tbsp (30 ml) liquid, harissa 1 tsp (5 ml), remaining salt and pepper. Pour in hot broth 3 1/2 cups (840 ml), bring to a simmer, cover, and cook gently 20 minutes to start tenderizing the lamb.
4. Stir in rinsed rice 2 cups (400 g), spreading evenly. Check liquid level; rice should be mostly submerged. Cover tightly and transfer pot to preheated oven. Bake 25–35 minutes at 350°F (180°C) until rice is tender and liquid is absorbed. If rice is not done, return to oven 5–10 more minutes or finish on stovetop with lid on.
5. Remove from oven, let rest 10 minutes. Fluff gently with a fork, adjust seasoning, and sprinkle with 1/4 cup (15 g) chopped parsley or cilantro. Serve family-style with lemon wedges and extra harissa on the side.