Tunisian · Soup
The Current Rice
A Tunisian soup with rice and dried broad beans, seasoned with garlic, cumin and harissa, served with lemon.
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02
Method
- 01 The chickpeas are cleaned and washed. The broad beans are cleaned, peeled and washed, and the rice is washed in a strainer under cold water and then drained.
- 02 The rice, broad beans and chickpeas are placed in a pot with the oil and two liters of water. When boiling, the pot is covered, the heat is reduced and cooking continues for at least two hours, with stirring and compensating for the water to maintain the volume of the soup.
- 03 The garlic is crushed with a little salt and the cumin is crushed separately. When the rice is cooked and the broad beans are dissolved, the soup is passed through a fine sieve with stirring with a spoon until it becomes homogeneous.
- 04 The soup is returned to the heat and the tomato paste, harissa, paprika and garlic are added. It is left to boil for about a quarter of an hour with stirring.
- 05 The cumin is added and the salt is adjusted, and the current rice is served hot with lemon quarters.
Notes
This is the recipe for the current rice mentioned in the book, in which the bulgur is replaced with an equivalent amount of rice. The chickpeas are optional.
Source: The book "Um Ksanafah" by Muhammad Al-Kouki, p. 32, 33. The steps have been rephrased for clarification.