Syrian Pea Stew with Rice (Bazella W Riz)

This pea stew with rice (Bazella W Riz) is a classic Syrian dish made of peas, beef, tomatoes, onion and garlic served over syrian-style rice. The combination of vegetables and tender beef and rice makes this a healthy, hearty meal for kids and adults, as it is so filling and quite healthy due all the vegetables.

It is such a versatile dish, that it is made not only in every household in Syria, but throughout various households in the Middle East and Northern Africa. The flavors vary a bit from country to country, but the idea of these stews is basically the same.

You can also make this dish vegetarian by not using a protein at all, and using vegetable broth instead of beef or chicken broth.

For boiling the beef

1 lb beef stew cubes

1 medium onion cut into half

1 cinnamon stick

2 bay leaves

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

3 tbsp tomato paste

2 tbsp vegetable oil

salt and black pepper to taste

For the rice

2 cups rice soaked for 10 minutes with water and washed

⅔ 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 leaves, 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 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 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.

Serve pea stew hot with the rice.

Lara Khouli