BAZZELA W RIZ
I consider Bazella W Riz (rice and peas) to be the most pantry recipe of all the Lebanese recipes. A bag of frozen green peas is a regular in my (and most of our) freezers all year round. And at the grocery, I’m always grabbing a bag, just in case I need a last minute, go-to meal to prepare. This recipe can be made vegan or with your choice of protein (beef or chicken) depending on your mood and dinner guests. I like rein in my use of cinamon and pepper, keeping both at half a teaspoon for this dish because I like the tomato broth to stay light and bright. As with all tomato based recipes, comfort will be your initial reaction, but the sweet pease and carrots add a sweetness to the dish that push the comfort level to… another level. And to serve, the brothy peas and carrots are spooned over a bed of fresh, fluffy rice.
INGREDIENTS
300 grams minced beef (optional)
1 small onion, quartered
4 tablespoons extra virgin olive oil
1 medium-sized onion, finely diced
2 teaspoons salt
15 cracks black pepper
4 cloves garlic, finely diced
½ teaspoon cinnamon
½ teaspoon allspice
4 small carrots, cut into rounds (optional)
900 grams (1 frozen pack) green peas
4 medium-sized, ripe tomatoes
1 tablespoon tomato paste
1 teaspoon sugar
1 bulb garlic, cut in half
METHOD:
Preparing the Beef: If you’re looking for a vegan version of this recipe, you can easily skip this step and move on to Preparing the Tomatoes. In a medium saucepan, with the heat set at medium-high (7/10 on an electric oven), add the minced beef, quartered onion, and enough water to submerge the beef. Let the minced beef simmer for 10 minutes, or until all the fat rises and floasts to the surface. Strain the parboiled minced beef while discarding the water and quartered onion and set aside.
Preparing the Tomatoes: Place a box grater in a large bowl. Slice the top of a tomato, place it slice side down on the box grater, and grate until only the tomato skin remains. Discard the tomato skin. Repeat this step for all the tomatoes. Add the tomato paste and sugar to the grated tomatoes and combine.
Combining the Prepared Ingredients: Heat the olive oil in a large stockpot over medium-high heat (7/10 on an electric oven). Add the finely diced onions, salt, black pepper, and cook while stirring occasionally until the onions are slightly translucent around 5 minutes, and add the finely diced garlic. Cook while stirring for an additional 3 minutes until the onions start to slightly stick to the bottom of the stockpot. Add the boiled minced beef, cinnamon, and allspice and stir while cooking for an additional 5 minutes, until the boiled minced beef turns a darker brown. Add the carrot rounds and green peas and stir to combine. Add the grated tomatoes, and sliced garlic bulbs and combine. Set the heat at medium (5/10 on an electric oven), and cook while covered for 30 minutes.
Check for Doneness: The green peas and carrots should be tender and easily mashed with the back of a spoon.
Serving: Bazella and rice is served hot, on a bed of white rice.
Recipe, Photography, Food Styling, Prop Styling by: TALA SOUBRA
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