Djuvec

Đuveč (Serbian Baked Rice with Peppers and Tomatoes)

A rustic Serbian one-dish bake where rice, peppers, tomatoes and aubergine cook together until the grains drink up all the vegetable juices. Serve it as a main or as a side to grilled meats.

Prep

25 min

Cook

75 min

Total

100 min

Serves

4–6

Difficulty

Easy

Recipe ingredients

• •250 g (9 oz) long-grain rice, or risotto rice; rinsed until water runs clear
• •3 whole bell peppers, mixed red and yellow, cut into 2 cm strips
• •1 whole aubergine, cubed, salted 15 min and drained if bitter
• •800 g (1¾ lb) ripe tomatoes, peeled and chopped, or 1 tin (400 g / 14 oz) chopped tomatoes
• •2 whole onions, thinly sliced
• •4 cloves garlic, sliced
• •60 ml (4 tbsp) olive oil, or lard for a more traditional flavour
• •2 tbsp sweet paprika, Hungarian-style édesnemes if possible
• •1 tsp black pepper, freshly ground
• •1 tsp salt, plus more to taste
• •400 ml (1⅔ cups) water or light stock, warm
• •2 tbsp flat-leaf parsley, chopped, to finish

Steps

1. 1 Heat the oven to 190 °C (375 °F).
2. 2 In a large ovenproof pan or deep baking dish, warm the olive oil (or lard) over medium heat. Add the onions and a pinch of salt; cook 6–8 minutes until softened and translucent, not browned.
3. 3 Add the garlic, bell peppers and aubergine. Cook 8–10 minutes, stirring occasionally, until the peppers begin to soften and the aubergine looks glossy.
4. 4 Stir in the sweet paprika and black pepper and cook 30 seconds so the paprika blooms but does not scorch.
5. 5 Add the chopped tomatoes with their juices and the rinsed rice. Stir well to coat every grain, then pour in the warm water or stock. Season with the salt.
6. 6 Bring to a simmer on the stovetop, then cover the pan tightly with a lid or foil.
7. 7 Transfer to the oven and bake for 40 minutes. The rice should be tender and the liquid fully absorbed; if grains are still hard at the centre, add 60 ml (¼ cup) hot water, re-cover and bake 10 minutes more.
8. 8 Rest, covered, for 10 minutes off the heat. Fluff with a fork, taste and adjust salt, and scatter with parsley before serving.