Ђувеч / Djuvec (Vegetable Rice Casserole)

Serbian Fast With Oil Published April 10, 2026

Djuvec is the Balkan answer to the question "what do you do with all these peppers and tomatoes?" Rice baked slowly with vegetables in a clay pot until everything melds into a unified, deeply flavored dish. The name comes from the earthenware pot (ђувеч) it is traditionally cooked in.

This is a flexible, forgiving dish — it absorbs whatever seasonal vegetables you add. During fasting, it becomes a centerpiece rather than a side dish, especially when loaded with peppers and served with ajvar and bread.

FASTING LEVEL: Fast With Oil (for strict days, reduce oil to 1 tablespoon)
SERVINGS: 6
TIME: 1.5 hours

INGREDIENTS

- 300g long-grain rice, rinsed
- 3 tablespoons sunflower oil
- 2 large onions, diced
- 3 red or green bell peppers, cut into strips
- 2 hot peppers (optional), chopped
- 4 medium tomatoes, chopped (or one 400g can crushed tomatoes)
- 2 medium zucchini, diced
- 3 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon hot paprika
- 1 teaspoon black pepper
- Salt to taste
- 500ml hot water or vegetable stock
- Fresh parsley for garnish

METHOD

1. Preheat oven to 180°C (350°F).

2. Heat the oil in a large oven-safe pot or Dutch oven over medium heat. Add the onions and cook for 8 minutes until softened. Add the peppers and cook another 5 minutes.

3. Add the garlic, sweet paprika, and hot paprika. Stir for 30 seconds. Add the tomatoes and cook for 5 minutes until they start breaking down.

4. Add the zucchini and rice. Stir everything together so the rice is well coated with the vegetable mixture and paprika. Season with salt and black pepper.

5. Pour the hot water or stock over everything. The liquid should just cover the rice and vegetables — add a bit more if needed.

6. Bring to a simmer on the stovetop, then cover tightly and transfer to the oven. Bake for 45-50 minutes until the rice is tender and has absorbed all the liquid.

7. Remove from oven and let it rest, covered, for 10 minutes. Fluff gently with a fork and garnish with parsley.

NOTES

- The clay djuvec pot produces superior results to a metal Dutch oven, but use what you have.
- Some cooks layer the vegetables and rice rather than mixing them. Both methods work — the layered version gives a more distinct presentation.
- Add a diced eggplant with the zucchini for extra substance during fasting.
- This is a classic picnic dish in Serbia — it travels well at room temperature.
- Serve with ajvar on the side. Always.