The Enotri Kitchen - 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.
Add the ground meat, breaking up lumps with the back of a spoon and cook until browned, about 5 – 6
minutes.
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.
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.
While the stew is cooking, prepare the rice. I add turmeric to the boiling rice to
add colour and additional flavour.
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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