Algerian Rice with Vegetables and Sweet Spices (Rouz Aash)
This Algerian vegetable rice, called rouz aash, is a staple of family cooking. Less known than couscous, it embodies the generosity of Algerian stews. Here, the rice absorbs the captivating aromas of cumin, paprika, and a hint of cinnamon, resulting in a tender and fragrant dish. This is a recipe my grandmother made every Friday with garden vegetables and chickpeas she soaked the night before. In Algeria, it's often served with mechoui or meatballs, but it's equally delicious on its own. Unlike Moroccan couscous which is steamed, Algerian rice is cooked directly in a spiced broth, giving it a softer texture. Try it, and you'll feel all the warmth of Algerian hospitality in every bite!
Ingredients
- Basmati rice250 g
- Carrots2 medium
- Zucchini1 large
- Cooked chickpeas200 g
- Onion1 medium
- Fresh tomatoes2 ripe
- Olive oil3 tablespoons
- Ground cumin1 teaspoon
- Sweet paprika1 teaspoon
- Ground cinnamon1/2 teaspoon
- Salt and pepperTo taste
- Vegetable broth (or hot water)500 ml
Instructions
- 1
Rinse the rice in cold water until the water runs clear, then drain.
- 2
In a large pot, heat the olive oil and sauté the chopped onion until translucent. Add the grated tomatoes and simmer for 5 minutes.
- 3
Stir in the diced carrots, zucchini, chickpeas, and all the spices (cumin, paprika, cinnamon, salt, pepper). Mix well.
- 4
Add the rice and pour in the hot broth. Cover and cook over low heat for 20-25 minutes, without stirring, until the liquid is absorbed.
- 5
Remove from heat and let rest for 5 minutes covered. Fluff the rice with a fork before serving. Enjoy hot, with meat or as a vegetarian dish.
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