Djuvech with Rice

Rinse the rice in cold water until the water runs clear, then drain in a sieve. Dice the onion and carrot finely, cube the bell pepper, and mince the garlic.

Heat the oil in a heavy-bottomed pot over medium heat. Add the onion, carrot and bell pepper, season with a pinch of salt and cook, stirring occasionally, for 10–12 minutes until the vegetables soften.

Add the garlic and paprika, sauté for 30 seconds, then stir in the canned tomatoes. Simmer uncovered for 15 minutes to let the tomato juice reduce slightly and the vegetables turn tender.

Add the rinsed rice, pour in the hot vegetable stock, and season with black pepper and the remaining salt. Stir well and bring to a boil.

Cover the pot, reduce the heat to low and cook for 18–20 minutes without stirring, until the rice has absorbed most of the liquid and turned tender. If the rice is still firm, add 2–3 tbsp of hot stock and cook a little longer.

Remove the djuvech from the heat and let it rest, covered, for 10 minutes. Fluff the rice with a fork, sprinkle with parsley, and serve hot as a main dish or side.