Serbian Djuvec Rice Recipe – simple and successful recipe for delicious Serbian Djuvec rice (pronounced “Dschuwetsch” rice) with peppers, peas, tomatoes and ajvar.
What is Ajvar?
Ajvar is a Balkan spice paste made from peppers and sometimes eggplant. This spicy mush is available in a mild or spicy version. If you don’t have ajvar, you could substitute tomato paste or tomato paste (but it’s not a real substitute for ajvar). You can also mix a mild and a spicy ajvar to control the spiciness. If your Djuvec rice is too spicy, add more vegetables.
Which rice for Djuvec?
Long grain rice, such as basmati or jasmine, is perfect for Djuvec rice. The rice does not stick together after cooking and is cooked using the swelling method (the cooking liquid is absorbed by the rice and not drained).
Freeze Djuvec rice?
Yes of course. Djuvec rice can be frozen or boiled without any problems.
What does our Serbian Djuvec rice recipe go with?
Well, as already mentioned, the spicy rice from the Balkans goes well with a lot of what comes from the grill, whether it’s steaks or grilled vegetables. Pan-fried food also goes well with the “universal side dish” Djuvec rice. The Greeks also swear by this spicy side dish with many of their dishes.
How to arrange the rice?
Thanks to the creamy consistency, it is quite possible to press the Djuvec rice into a glass or cup that has been brushed with oil or rinsed with water before serving. Well pressed, you can easily turn it out onto a plate. Also shaped with a dessert ring it looks beautiful and very appetizing.
If the rice seems too dry, add some hot water and let it simmer for a while.
Finely chop the parsley. Season again with salt and pepper. Stir in the parsley before serving. Enjoy your meal!
Djuvec rice recipe
- Peel and finely dice the onion and garlic.
- Halve the peppers, deseed, remove the white separating skin and also finely dice.
- Heat the olive oil in a saucepan and sauté the onion, garlic and paprika for about 3 minutes.
- Add the rice, ajvar, paprika powder and tomato paste and sauté for about 2 minutes.
- Add the canned tomatoes and approx. 400 ml of water (or vegetable broth made from the Croatian seasoning salt “Vegeta”) and bring to the boil. Simmer for 10 minutes on low heat. Stir occasionally.
- Now add the frozen peas, season with salt and pepper and simmer for another 10 minutes.
- In the end, everything should have a creamy consistency.
- Rinse the parsley and shake dry. Roughly chop and garnish when serving.