Lebanese Pea Stew with Rice (Bazella W Riz)

Authorbaidoone
RatingDifficultyIntermediate

This 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.

Yields5 Servings
Prep Time25 minsCook Time1 hr 15 minsTotal Time1 hr 40 mins
For boiling the beef
 1 lb beef stew cubes
 1 medium onion cut into half
 1 cinnamon stick
 2 bay leafs
 5 cups hot water
For pea stew
 1 lb frozen peas or fresh
 3 carrots, Diced into small ½ inch cubes
 6 cloves Garlic
 2 medium onions, chopped
 1 bunch Cilantro, Finely chopped
 3 tbsp tomato paste
 2 tbsp vegetable oil
 salt and black pepper to taste
 ½ tsp ground coriander
For the rice
 2 cups rice soaked for 10 minutes with water and washed
  cup vermicelli
 3 tbsp vegetable oil
 1 tsp salt
 Boiled water
 1 Chicken stock cube (optional)
1

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.

2

Discard the onion, bay leaves, and cinnamon stick.

3

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.

4

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.

5

add the dried coriander, salt and pepper. Stir and cover for 5 minutes.

Rice preparation
6

Heat the vegetable oil in a pot over medium heat. Add the vermicelli and cook until golden brown.

7

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.

8

Serve pea stew hot with the rice.

Category

Ingredients

For boiling the beef
 1 lb beef stew cubes
 1 medium onion cut into half
 1 cinnamon stick
 2 bay leafs
 5 cups hot water
For pea stew
 1 lb frozen peas or fresh
 3 carrots, Diced into small ½ inch cubes
 6 cloves Garlic
 2 medium onions, chopped
 1 bunch Cilantro, Finely chopped
 3 tbsp tomato paste
 2 tbsp vegetable oil
 salt and black pepper to taste
 ½ tsp ground coriander
For the rice
 2 cups rice soaked for 10 minutes with water and washed
  cup vermicelli
 3 tbsp vegetable oil
 1 tsp salt
 Boiled water
 1 Chicken stock cube (optional)

Directions

1

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.

2

Discard the onion, bay leaves, and cinnamon stick.

3

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.

4

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.

5

add the dried coriander, salt and pepper. Stir and cover for 5 minutes.

Rice preparation
6

Heat the vegetable oil in a pot over medium heat. Add the vermicelli and cook until golden brown.

7

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.

8

Serve pea stew hot with the rice.

Lebanese Pea Stew with Rice (Bazella W Riz)
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