1/4 Photos of Djuvech (Bosnian Vegetables and Rice)
1 hr 5 mins
Originally this is Turkish meal, but since 400 years of Ottomans occupation of Croatian and Bosnian territories, many meals become “Croatian” or “Bosnian”. This is nice side dish to BBQ or roasted meat. You can make it more or less hot, as you like it.
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- 1Slice onion into half-rounds, as well as peppers.
- 2Slice eggplant into stripes and season with some salt (leave eggplant about 15 minutes, and than squeeze them with your hands to extract bitter liquid).
- 3Cut tomatoes into slices.
- 4Cut French beans into 3-4 cm long pieces and blanche in hot water for few minutes.
- 5Cut zucchini into slices.
- 6Remove green peas from shucks.
- 7Finely mince garlic.
- 8Put olive oil in a pot and add following this order (each ingredient sauté first for couple of minutes, one after another in the same pot not removing previous vegetable): onion, peppers, eggplant, garlic, tomato, French beans, green peas, and zucchini. Season it with salt, paprika, pepper, thyme and oregano (cumin).
- 9When all ingredients are soft, and liquid evaporates (about 15 minutes) add rice, stir a bit and add water according to manufacturer manual (you may add some more salt). Cook until rice is done.
- 10It must not bee too liquid, it must be sticky and dry; rice must almost fry.
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Nutritional Facts for Djuvech (Bosnian Vegetables and Rice)
Serving Size: 1 (319 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 545.6
- Calories from Fat 103
- Total Fat 11.4 g
- Saturated Fat 1.7 g
- Cholesterol 0.0 mg
- Sodium 1467.3 mg
- Total Carbohydrate 98.9 g
- Dietary Fiber 9.0 g
- Sugars 5.7 g
- Protein 11.8 g