Lebanese Pea Stew with Rice Recipe – Lebanese Special
Bazella w Riz—Lebanese pea stew with rice—is a beloved one-pot comfort dish featuring tender beef or lamb cubes, vibrant green peas, and carrots simmered in a rich tomato sauce, all served atop fragrant vermicelli rice. This hearty, satisfying dish is a classic Lebanese family meal that’s both nourishing and effortless to prepare.
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
Lebanese Pea Stew with Rice Ingredients:
- 1 lb Beef Stew Cubes
- 1 lb Frozen Peas
- 3 Carrots 1.5 Cups Chopped
- 1 bunch Cilantro
- 8 cloves Garlic
- ¼ cup Tomato Paste
- 2 tablespoons Vegetable Oil
- 1/2 teaspoons Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Ground Coriander
How to Make Lebanese Pea Stew with Rice
Begin by boiling the beef: Place the beef stew cubes in a pressure cooker with enough water to cover the meat by a few inches. Boil on high heat for 10 minutes without covering. Discard the first batch of water, rinse the meat to remove excess fat, and add 6-8 cups of fresh water. Include half a small onion, 1 large bay leaf, 1 cinnamon stick, a few cloves, 2 teaspoons of salt, and 1/2 teaspoon of black pepper. Cover with the lid and set the pressure cooker to the highest setting over medium-high heat. Once it starts to whistle, reduce the heat to medium and cook for 20 minutes. Turn off the heat and allow the pressure cooker to release steam naturally. Set aside with the fresh broth.
Prepare the cilantro: Wash the cilantro thoroughly, cut off the stems, and finely chop. Set aside.
Prepare the garlic: Peel the garlic cloves and cut them into halves or thirds. Place them in a mortar with 1/2 teaspoon of salt and crush them well.
Prepare the carrots: Wash and peel the carrots, then dice them into small 1/2-inch cubes. Set aside.
Cook the vegetables: In a large deep pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped cilantro and crushed garlic and sauté for 5 minutes, ensuring the garlic does not burn.
Add the carrots: Add the diced carrots to the pot and sauté for an additional 3 minutes.
Simmer the stew: Pour in 6 cups of the fresh beef broth along with 1/4 cup of tomato paste. Stir until the tomato paste has dissolved. Add the frozen peas and cooked beef cubes. Reduce the heat to medium-low and let it simmer for 20 minutes.
Season and serve: Finally, add the ground coriander, salt, and pepper to taste. Adjust seasoning as needed.
This recipe should yield a delicious and hearty Lebanese-style pea stew!
Recipe Notes:
Meat Browning: Sear beef or lamb chunks first for a deep, caramelized flavor and richer stew base.
Tomato Sauce: Use tomato paste or passata combined with broth for a balanced, flavorful sauce.
Spice Blend: Add allspice, a pinch of cinnamon, or traditional Lebanese seven-spice to elevate depth.
Pea & Carrot Timing: Simmer meat and sauce first—add peas and carrots later to keep their color and subtle sweetness.
Serving: Serve hot over vermicelli rice or plain rice; garnish with chopped cilantro for brightness and freshness.
