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| Photo: Lebanese stew with peas with rice (bazella w riz) recipe |
The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Lebanese stew with peas with rice (bazella w riz) Recipe. Enjoy the Middle Eastern cuisine and learn how to make Lebanese stew with peas with rice (bazella w riz).
This is a classic Lebanese recipe. It is a hearty, spiced stew that is easy to prepare, and you simply cannot enjoy it without the revered rice pilaf with vermicelli.
Serves 4–6
Preparation 20min
Cooking 45min
Skill level Easy
Ingredients
2 tbsp olive oil
2 tbsp unsalted butter
1 brown onion, finely chopped
4 cloves garlic, finely chopped
400 g beef or lamb mince
2 tsp baharat spice mix (see below)
2 tsp salt
150 g carrots, cut into ½ cm pieces
2 tbsp tomato paste
375 ml (1½ cups) chicken stock
1½ cups frozen peas
Greek yoghurt, to serve
Rice
2 tbsp unsalted butter
2 tbsp olive oil
1 cup broken vermicelli pasta
1 litre (4 cups) boiling water
2 cups medium grain rice, washed and drained
2 tsp salt
Baharat
½ tsp ground allspice
¼ tsp ground black pepper
¼ tsp ground cinnamon
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp ground nutmeg
Instructions
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Combine all baharat ingredients together.
Heat the oil and butter in a medium saucepan over medium-high heat. Add the onion and cook for 8–10 minutes until starting to turn golden. Add the garlic, cook for 1 minute, then add the mince and cook, breaking up lumps with the back of a spoon, for 4–5 minutes until browned. Add the 2 tsp baharat and 1 tsp salt and cook for 1 minute. Add the carrot and tomato paste, stir to combine then add the remaining 1 tsp salt and the stock. Bring to the boil, reduce the heat and simmer, covered, for 20 minutes. Remove the lid and cook for a further 4–5 minutes until the sauce thickens slightly. Stir through the peas and cook for 2 minutes. Season to taste.
Meanwhile, to make the rice, heat the butter and oil in a heavy-based saucepan over medium-high heat. Add the vermicelli and fry for 3–4 minutes, stirring, until golden.
Immediately add the water, rice, and salt. Cover, bring to a boil, reduce the heat to low and cook, covered, for 12–14 minutes or until all the water is absorbed and the rice and pasta are tender.
Serve the stew and rice together with yoghurt on the side.
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
By Norma Dakhoul
Source: SBS
Photography by Alan Benson
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