Džuveč Rice

Heat olive oil in a wide pan. Add chopped onion and carrots and sauté over medium heat for 5–7 minutes until the onion softens and becomes translucent. Add sliced peppers and sauté for another 3 minutes.

Mix in minced garlic, tomato paste, ajvar, and smoked paprika. Sauté for 1 minute to release the aroma (be careful not to burn the garlic).

Add the rice and sauté while stirring constantly for 2 minutes. The grains must become hot and coated with oil—this step prevents the rice from becoming mushy later. Mix in the peas.

Pour in the hot broth. Mix well to scrape up any browned bits from the bottom. Once the liquid boils, reduce heat to a minimum, cover with a lid, and cook for 15–20 minutes (or according to the instructions on the rice packaging) until the rice absorbs the liquid. Do not stir too much!

Once the rice is cooked, remove the pan from the heat. Let it rest covered for another 10 minutes. This is crucial for even moisture distribution. Before serving, fluff with a fork and garnish with fresh parsley.