Bazella (Lebanese stew with peas and rice)
Bazella
Peas stew recipe also known as bazella w riz in Arabic is a hearty warm comfort dish consisting of peas cooked with meat in tomato sauce.
Try this yourself and share the experience!
Ingredients
2 tbsp olive oil
1 tbsp unsalted butter
1 brown onion, finely chopped
400 – 500 g beef or lamb mince
2 tsp Baharat spice mix (I use Turkish Baharat from The Silk Road)
2 tsp salt
375 ml low sodium, organic chicken stock
375 g mix of frozen peas and carrots
3 tbsp tomato paste
Greek yoghurt to serve
Instructions
- Heat the oil and butter in a Dutch oven over medium-high heat. Add the onion and
cook until they are starting to turn golden, about 8 minutes.
2. Add the ground meat, breaking up lumps with the back of a spoon and cook until browned, about 5 – 6
minutes.
3. Add the Baharat and 1 tsp of salt, mix in and cook for 1 minute. Add the
peas, carrots, and the tomato paste, stir to combine, then add the remaining salt
and the chicken broth.
4. Bring to a boil, then reducer heat and simmer, covered, for
about 20 minutes. Remove the lid and continue to cook uncovered for about 7
minutes until sauce thickens slightly.
5. While the stew is cooking, prepare the rice. I add turmeric to the boiling rice to
add colour and additional flavour.
6. Serve the stew over the rice with Greek yoghurt on the side.
Wine Suggestions
Oenops Apla Rosé, Greece
Oenops Apla Red, Greece
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