AuthorbaidooneThis Pea Stew with Rice (Bazella W Riz) is a classic Lebanese dish made of peas, beef, tomatoes, onion, garlic, and cilantro served over Rice. The combination of vegetables and tender beef and rice makes this a healthy, hearty meal for kids and adults.
Add the beef to your saucepan, 2 bay leafs, 1 cinnamon stick, 1 onion and 5 cups of hot water. Bring to boil on high uncovered and skim the fat and scum out of the water regularly. Reduce the heat to low and let simmer for 45 minutes, covered.
Discard the onion, bay leaves, and cinnamon stick.
In a large deep pot, heat up 2 tablespoons of vegetable oil. Sauté the chopped onions until translucent. Add the garlic and cilantro and sauté over medium heat. Do not let the garlic burn.
Add diced carrots and sauté for 3 minutes. Add beef broth along with 3 TBSP of tomato paste. Mix until tomato paste has dissolved. Add peas, and cooked beef cubes. Lower heat to medium-low and let simmer for 20 minutes.
add the dried coriander, salt and pepper. Stir and cover for 5 minutes.
Heat the vegetable oil in a pot over medium heat. Add the vermicelli and cook until golden brown.
Add the rice and mix together. Add the water, salt, and chicken stock cube (optional) and mix until combined. Cook the pot over medium heat until boiling. When it starts boiling, reduce heat to low and cover. Cook for about 15 minutes until the rice is fluffy.
Serve pea stew hot with the rice.
Ingredients
Directions
Add the beef to your saucepan, 2 bay leafs, 1 cinnamon stick, 1 onion and 5 cups of hot water. Bring to boil on high uncovered and skim the fat and scum out of the water regularly. Reduce the heat to low and let simmer for 45 minutes, covered.
Discard the onion, bay leaves, and cinnamon stick.
In a large deep pot, heat up 2 tablespoons of vegetable oil. Sauté the chopped onions until translucent. Add the garlic and cilantro and sauté over medium heat. Do not let the garlic burn.
Add diced carrots and sauté for 3 minutes. Add beef broth along with 3 TBSP of tomato paste. Mix until tomato paste has dissolved. Add peas, and cooked beef cubes. Lower heat to medium-low and let simmer for 20 minutes.
add the dried coriander, salt and pepper. Stir and cover for 5 minutes.
Heat the vegetable oil in a pot over medium heat. Add the vermicelli and cook until golden brown.
Add the rice and mix together. Add the water, salt, and chicken stock cube (optional) and mix until combined. Cook the pot over medium heat until boiling. When it starts boiling, reduce heat to low and cover. Cook for about 15 minutes until the rice is fluffy.
Serve pea stew hot with the rice.