Rouz jerbi (Djerban steamed rice)

Step 1: Fill the bottom of a couscoussier (or a large pot) two-thirds with water and bring to the boil. If the steamer basket has large holes, line it with a piece of muslin.

Step 2: In a large bowl, mix 2 tbsp tomato paste, 1 tbsp harissa, ½ cup olive oil, 1 tsp ground turmeric, 2 tsp ground coriander seed, 1 tsp ground caraway, 1 tbsp dried mint, 1 tsp black pepper and 2 tsp salt into a red paste.

Step 3: Add 1 ⅓ lb lamb shoulder and 5 ½ oz lamb liver (if using) and turn to coat, then add 14 oz long-grain rice, 10 ½ oz spinach, 1 bunch flat-leaf parsley, 0.5 bunch fresh coriander, 1 handful celery leaves, 2 onions and 7 oz cooked chickpeas and mix with your hands until everything is evenly red.

Step 4: Pile the mixture loosely into the steamer basket, set it over the boiling water and seal the join with a strip of foil or a damp cloth so the steam goes through the rice. Cover with a lid.

Step 5: Steam over a medium-high heat for 70 to 75 minutes. Every 20 minutes, tip the rice into the bowl, turn it over from the bottom and return it, adding a splash of water to the pot if it is running low.

Step 6: It is ready when the rice is tender all through and the lamb is cooked with no pink inside and tender when pressed (liver should be firm and brown through). Turn onto a large platter and serve hot.