Lebanese Carrot and Pea Stew (Bazella w Riz Recipe | + Vegan Version)
Bazella is a hearty, comforting Middle Eastern carrot and pea stew with meat - perfect for serving up as a wholesome stew year-round! Plus, this Lebanese pea stew is gluten-free and can be made vegan, and requires under 10 ingredients (including fresh or frozen peas!).
You'll first need to prepare the beef/lamb (if using). You could also cook the vermicelli rice or rice of your choice in advance (or cook it while preparing the bazella stew).
Step 2: Prepare the Ingredients
If you're using fresh peas, start by washing and drying them well. Then, finely dice the carrots, chop the garlic, and juice the lemon. At the same time, separate the cilantro into stalks and leaves, then finely chop the stalks. The leaves can go back into the fridge for now (to keep them fresh) until we need them later.Try to cut the carrots as evenly as possible, so they cook evenly too.
Step 3: Sauté the Ingredients
Add the olive oil to a large, heavy-bottomed pan (or Dutch oven) and heat over medium heat. Once hot, add the garlic. Sauté for 30-40 seconds. Then add the ground coriander seeds and tomato paste and stir. Sauté for two minutes.
Add the tomato "juice" (or passata/crushed tomatoes) and cilantro stems and allow the mixture to simmer for 10-15 minutes to thicken and reduce.
Step 4: Add the Meat
Add the cooked meat and stock (if using, otherwise add vegetable stock for a vegan bazella). Mix well, then simmer over low heat for 20-25 minutes to slowly thicken and reduce. Stir occasionally.If you prefer a thicker/thinner stew, you can use a little less/more stock or simmer it slightly longer.
Step 5: Add the Remaining Ingredients
Add the peas to the pan and stir, cooking for 2-3 minutes. Then add the salt and pepper (to personal taste), stir, and cook for a further minute. Finally, add the cilantro leaves and lemon juice, mixing and then removing the bazella from the heat.
Serve the bazella with vermicelli rice and lemon wedges or the sides of your choice.
How to Store?
Store: allow the bazella to cool, then store in an airtight container in the fridge for up to 5 days.Freeze: This bazella freezes very well. Store the cooled Lebanese carrot and pea stew in an airtight container/s for up to 3 months. Allow it to thaw overnight in the fridge before reheating.Reheat: you can reheat the pea and carrot stew gently on the stovetop or in the microwave until heated through. Add an extra splash of water (or stock) to bring it back to its' saucy stew-like consistency, if needed.
Notes
Use a heavy-bottomedpan: or Dutch Oven- These distribute heat more evenly. That way, you're less likely to get "hot spots" and burn the bamya stew while simmering.
For a one-pot dish: it's possible to cook the meat (beef chunks) with the stew to make this a one-pot dish. Start by browning the meat for several minutes (until a slight crust appears and slight caramelization) before adding the onion and sauteing for a further minute. Then remove the meat and continue with the recipe – adding it back in at step 4, as written. The time it takes to simmer the bazella until the meat is tender will vary on the meat used, size, and quality of the meat. Between 30-50 minutes is a rough estimate. For this method, I recommend using tough, lean cuts of feet (like beef chuck) as they can handle the long cooking time without falling apart OR becoming too chewy.
Adjust the flavor: this stew is very simple to adjust. Add more tomato puree for extra richness, adjust any of the spices, add some chili/chili powder for heat, adjust the amount of salt and pepper, etc. Use my recipe as a rough guideline to tweak to your version of perfection.
For an oil-free version: you can use a little vegetable stock (or beef stock) to sauté/sweat the garlic initially.
For a thicker stew: if you want a thicker stew without overcooking the meat/veggies, you can use cornstarch to thicken the mixture. I recommend creating a slurry (combine ½ tbsp of cornstarch with 1 tbsp warm water and mix to combine until no lumps). Then add the slurry to the stew and cook for several minutes until it thickens/ Do this right at the end of the cooking process.
Optional add-ins and variations:
Vegan/Vegetarianbazella w riz: simply omit the beef, use vegetable stock, and add an onion for the simplest adaption to vegan rice with peas and carrots stew recipe. However, for additional protein, you could make up for the meat with a meat alternative. I recommend using tofu puffs (which soak up all the stew juice for tons of flavor) or a vegan beef/chicken 'chunks' alternative. Adjust the cooking method accordingly.
Onion: even if you aren't adapting this to a vegan yakhnet bazella, onion is a popular inclusion to this peas and carrots stew.
Potato: for an even heartier green pea stew, you can add cubed potatoes. Add them at the same time as the carrot.
Cumin: I recommend adding around 1tsp to this Lebanese beef stew.
Cinnamon: cinnamon pairs particularly well with lamb but generally works for the pea stew when it's made meaty.
Bay leaf: you can add a bay leaf to the pan when simmering the tomato sauce or when cooking the meat for extra flavor dimension.
Lebanese 7 spice/allspice: I recommend around 1tsp to the carrot pea stew.
Spice: feel free to add a finely chopped chili or some chili/cayenne powder for a little heat. Adjust the amount to personal taste.
Check the blog post for more tips and serving suggestions!