This post may contain affiliate links. Please read our disclosure policy.
Bazella is a comforting Lebanese pea stew that’s quick to prepare and perfect for meal prep. Peas, carrots, and meat simmer in a rich tomato sauce that tastes even better the next day.
This Lebanese family favorite, known in Lebanon as yakhneh bazella, is made with simple, everyday ingredients like peas, carrots, beef, tomato paste, garlic, and cilantro. It’s traditionally served with vermicelli rice, which is why it’s often called bazella w riz, literally meaning peas and rice.
If you love hearty Lebanese stews, you might also enjoy my bamya okra stew, fasolia (butter bean stew), and my mom’s molokhia stew.
Table of Contents
Watch how to make it
What you’ll need
- Beef: use ground beef for the fastest path, small tender cubes for a quick sear, or slow‑cooked chunks for spoon‑tender bites. My detailed guide for broth and tender cubes is here: homemade beef broth.
- Peas: fresh or frozen.
- Carrots: dice evenly so they soften in time with the sauce.
- Garlic and cilantro: start with garlic and half the cilantro; finish with the rest for a bright, fresh note.
- Tomato paste: fry briefly to deepen flavor.
- Crushed tomatoes: to make the body of the stew. Add liquid for consistency.
- Broth or water: broth adds richness; water keeps it lighter.
- Spices: salt, black pepper, chili powder, and Lebanese 7‑spice mix.
- Olive oil: for sautéing.
- For serving: Lebanese rice with vermicelli or warm pita.
See printable recipe card below for the full ingredients list and quantities.
How to make it
Heat olive oil in a heavy pot over medium heat.
- If using ground beef, brown it well until caramelized, then stir in the garlic and half the cilantro and sauté until fragrant; add tomato paste and cook until deeper in color.
- If using tender beef cubes, sear the cubes on all sides until nicely browned, then add the garlic and half the cilantro and sauté briefly before stirring in the tomato paste to toast and release flavor.
- If using pre-cooked stew chunks, start with the garlic–cilantro–tomato paste base (the next step), then add the cooked meat later.
Season with salt, pepper, chili powder, and 7-spice, then add crushed tomatoes and enough broth or water to form a stew-like base, scraping up browned bits for flavor.
Add diced carrots and simmer for 10 to 15 minutes until nearly tender; if using slow-cooked beef, add it now to warm through. Add peas and simmer for 5 to 10 minutes until tender and bright, then stir in the remaining cilantro, adjust seasoning, and serve hot over Lebanese vermicelli rice or pita bread.
My tips
Split the cilantro: half early for aroma, half at the end for brightness.
Brown well: caramelizing the meat builds flavor.
Add peas last: this keeps them vibrant.
Storage
Fridge: up to 3 days. Cool completely before storing in airtight containers; keep rice separate for best texture.
Freezer: up to 3 months. Portion into labeled containers or freezer bags, leaving
headspace. Thaw overnight in the fridge for best results.
Reheat: on the stovetop over low‑medium heat or in the microwave, adding a splash of broth or water if needed to loosen the sauce.
More Lebanese stew recipes
Tried it? I’d genuinely love to hear how it turned out for you—leave a comment below (and a 5-star rating if you enjoyed it).
Comforting Pea Stew (Bazella)
Ingredients
- 1 pound tender beef cubes or ground beef (or
1 1/2pounds stew beef, cooked until tender) - 4 cups peas fresh or frozen
- 4 carrots medium, diced small
- 1 can crushed tomatoes (x28 ounce)
- 1 cup cilantro fresh, chopped and divided
- 1 tablespoon tomato paste
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 2 cups beef stock or vegetable stock or water, as needed
- 1/2 teaspoon Lebanese 7-spice
- 1/4 teaspoon chili powder (optional)
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a heavy pot over medium heat.
- If using ground beef, brown it well, add the garlic and half the cilantro and sauté until fragrant, then cook the tomato paste until it darkens slightly.If using tender beef cubes, sear them on all sides until browned, then add garlic and half the cilantro, sauté briefly, stir in tomato paste, and cook for about 1 minute.If using pre-cooked beef, start with the next step (making the tomato base), then add the meat later.
- Season with salt, pepper, chili powder, and 7-spice, then add crushed tomatoes and enough stock to make a stew-like sauce, scraping up any browned bits.
- Add the carrots, then simmer until almost tender, 10–15 minutes; for pre-cooked beef, add it now and return to a gentle simmer.
- Stir in peas and cook until bright and tender, about 5 to 10 minutes.
- Stir in remaining cilantro, adjust seasoning, and serve with Lebanese rice with vermicelli or pita.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was delicious. I substituted ground beef like my Tate used to make! Delicious.
Glad you liked it, Scott!
SOLAMENNTE LOS LIBANESES O LOS DESCENDIENTES DE LIBANESES, PUEDEN HACER TAN BIENESTA RECETA. MUCHAS GRACIAS
Glad you liked it, Amado! Thank you.
Made this for my mom and she said it tastes like how her mom made bazella back in Lebanon! Amazing recipe, thank you!
Thank you for your sweet message, Briana. Glad you both enjoyed it!
HI SAMIRA, LOOKING AT THIS RECIPE DEFINITELY BRINGS ME BACK TO MY ROOTS IN CAIRO
CAN’T WAIT TO MAKE IT :-):-) AND THE RICE WITH VERMICELLI
WISH I HAD LEBANESE FLAT BREAD
Thank you so much for your comment, Henry! I hope you give the recipe a try! I also have recipes for rice with vermicelli, pita bread, and Markouk Saj bread, among others, here on the blog! 🙂