Roz merga hamra (Steamed rice)

This Libyan recipe is also popular in Tunisia. The method given below assumes that like me, you are unable to get your hands on a couscoussier. However, if you have one, then do use it!

Roz merga hamra (Steamed rice)

Servings:	Serves 6
Calories per serving:	927
Ready in:	1 hour 40 minutes
Prep. time:	20 minutes
Cook time:	1 hour 20 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	1st November 2012

Best recipe review That's a meaty rice 4/5 Looks like comfort food NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 5 tablespoons oil
• 900 g lamb, beef or veal, cut into 5 cm cubes
• 1 medium onion, finely chopped
• Garlic to taste, finely chopped
• 1 teaspoon paprika
• ½ teaspoon harissa
• ½ teaspoon baharat
• 1½ teaspoons salt
• ½ teaspoon ground black pepper
• 2 large tomatoes, peeled and chopped
• 1 tablespoon tomato purée diluted in 75 ml water
• 2-3 carrots, scraped and cut into 1 cm rounds
• 1.2 litres water or light meat stock
• 2 bay leaves
• 500 g long grain rice, washed thoroughly under cold running water
• 2 medium courgettes, sliced into 1 cm rounds
• 2 potatoes, peeled and cut into 5 cm pieces
• 50 g butter

Method

1. Heat the oil and a large saucepan and add the meat, onion and garlic and fry for about 5 minutes, stirring often.
2. Stir in the paprika, harissa, baharat, salt, pepper, tomatoes and tomato purée and fry for 2-3 minutes.
3. Add the carrots, water or stock and bay leaves and bring to the boil.
4. Place a muslin lined colander over the top of the saucepan.
5. Pour some boiling water over the rice and put it in the colander.
6. Cover, reduce the heat and simmer for about 45 minutes, occasionally stirring the rice.
7. Add the courgettes and potatoes to the stew.
8. Cut the butter and stir into the rice.
9. Continue to cook, covered, for a further 15-20 minutes until the meat, vegetables and rice are tender, stirring the rice from time to time.
10. Spread the rice over the bottom of a large serving dish and arrange the stew over the top.

Variations

In Tunisia they would sprinkle 2-3 tablespoons of grated cheese, such as Parmesan or Cheddar, on the top of the stew.

Chef's notes

I would use a very loose weave muslin for steaming the rice or it will not cook. Alternatively, steam the rice in a chinois without lining with muslin. I will advise further about making this using a couscoussier.

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