Djuvec rice
The name "Djuvec" (Đuveč) originally comes from the Turkish word for "clay pot". While it used to be a layered stew, in modern Balkan restaurants the variant has prevailed as a rice dish.
The key to success lies not in complicated techniques, but in the quality of the ingredients. This is the only way to give the rice its typical reddish color and full-bodied taste.
Ingredients
Instructions
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Heat oil in a saucepan. Sauté the onions until translucent, then add paprika and garlic. Frying is important so that the vegetables in the rice have flavor later.
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Now come the crucial flavor enhancers for this Djuvec rice recipe: Stir in the ajvar, peas and Vegeta. Deglaze everything with the broth.
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Let everything boil once. Then reduce the heat to the lowest setting, put the lid on and let the rice swell gently for about 15-20 minutes. Don't stir too much!
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Remove the pot from the heat and let it steep for 5 minutes with the lid closed. Fluff with a fork, parsley over it - done!
