Serbian Baked Vegetables and Rice with Pork (Đuveč)
Ђувеч đuvečSay it: JOO-vech
Đuveč reaches the table as a bubbling, paprika-scented bake: rice, vegetables, and pork (or chicken) cook together in one pot until tender, with a lightly browned top. It is a practical Serbian family dish for any season, since the vegetable mix can follow the market, and the oven does most of the work. Expect a savory, gently sweet flavor from sweet paprika and tomatoes, plus a texture that sits between pilaf and stew. Made in a wide ovenproof pot, it is a useful choice for feeding a group, and the flavor often deepens after a night in the fridge.
Serbian Baked Vegetables and Rice with Pork (Đuveč)
Ђувеч, đuveč
Pronounced JOO-vech
- Serves
- 6
- Prep
- 40 min
- Cook
- 1 hr
- Total
- 1 hr 40 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Meat and oil
Vegetables
Rice and liquid
Seasonings
Method
Set the oven to 400°F (200°C). Toss the pork cubes with salt, pepper, and half of the paprika.
Warm the oil in a large Dutch oven or other ovenproof pot over medium-high heat. Sear the pork until browned on all sides, 6–8 minutes, then move it to a plate.
Lower the heat to medium. Cook the onions until soft, 4–5 minutes. Add the garlic, carrots, bell peppers, and potatoes; stir often and cook for 5–7 minutes.
Stir in the rice and the rest of the paprika and toast for 1 minute. Put the pork back in the pot, then add the tomatoes or passata, peas, bay leaf, and water. Mix well, bring to a simmer, and check the salt and pepper.
Put on the lid or cover with foil, move the pot to the oven, and bake for 40–45 minutes, stirring once at the halfway point, until the rice is tender and most liquid is absorbed. If the mixture looks dry before the rice is ready, add a few tablespoons of hot water.
Take off the cover for the final 10 minutes so the top can brown lightly. Let the pot stand for 5–10 minutes after it leaves the oven. Scatter with parsley and serve hot.
Regional variant: Fasting vegetable đuveč (posni đuveč / посни ђувеч)
Leave out the pork and add one sliced zucchini plus a handful of chopped green beans to increase the vegetable volume. Cook the vegetables in the oil, then proceed with the rice, passata, and water as directed; keep the liquid meat-free by using water only. Bake in the same way until the rice is tender.
Cook's notes
- The vegetable list is open: green beans, zucchini, or okra can stand in for the peas.
- A spoonful of ajvar or a little hot paprika added with the tomatoes gives the bake more depth.
- Should the surface color too fast, lay foil loosely over the pot for the final 10 minutes.
Serve with
Bring it to the table hot, with crusty bread, a green salad, and a spoonful of ajvar; add sour cream or yogurt on the side if desired.
Make ahead and storage
Store covered in the refrigerator for up to 3 days and reheat gently, adding a splash of water. The flavors are even better after a night of resting.
