There’s nothing better than a hearty bowl of stew on a cold day. This rich Pea and Carrot Stew (Bazella w Roz) will warm you from the inside out. It’s so satisfying and easy to make.
Peas, carrots, ground meat, and garlic are all simmered together in a rich tomato sauce and served on a bed of white rice. The result is a hearty, nutritious, and utterly comforting meal that every one will enjoy!
It Tastes as Great as It Looks!
As the outside temperatures drop and the leaves start falling, our thoughts turn to warming soups and stews. The onset of cooler temperatures and changing leaves makes snuggling up at home and staying warm seem more appealing than any other activity.
This comforting Bazella w Riz nutritious stew is the perfect choice for cozy nights.
What Is Bazella?
Peas are called bazella in Arabic. This classic Middle Eastern stew also goes by this name since peas are the star ingredients in it. They are cooked in tomato broth with carrots, ground meat, and garlic until they are soft.
Vermicelli Rice, which is a staple in Lebanese cuisine, is the perfect accompaniment to this stew.
You’ll Love It!
What is Stew?
Yakhneh or Yekhneh is the name given to stews like this one. Yakhneh can be prepared in a variety of ways and is typically served with meat and rice. My Hearty Kafta and Potato Stew and Mlokhieh are other great ways to enjoy yakhneh.
The concept is to create a meal that includes meat, vegetables, and grains, similar to an American casserole dish. Combining vegetables, protein, and potatoes or rice makes a filling dish.
Cooking dishes in this manner allows for a well-balanced meal while also avoiding the use of expensive cuts of meat. Instead, cheaper cuts of meat are used, making the meal more affordable for any household.
Perfect for Feeding a Crowd!
What Is Special About this Recipe?
Quick – Putting together this green pea stew takes very little prep time.
Easy – Bazella w Roz is a perfect recipe for beginners, especially if you are using frozen peas and carrots.
Family friendly– Kids as well as adults love this recipe. It’s also a great way to get your kids to eat more veggies!
Freezes well – This stew freezes so well, and the leftovers taste great!
What Ingredients Do You Need to Make Bazella w Roz?
Peas: Get your frozen peas ready to shine! They make this stew effortless!
Carrots: I like to use a bag of frozen peas and carrots. This is far more convenient than buying fresh carrots and chopping them up.
Meat: You will need 1 pound of ground meat for this recipe. You can also use beef shanks or sirloin beef tips if you like.
Tomato sauce: The tomato sauce gives the sauce a creamy texture. Make sure to use a good quality sauce.
Cilantro: Cilantro adds the finishing touch to this stew.
Garlic: Garlic adds depth and richness.
7 Spices: Seven spices will give this dish a kick in terms of flavor.
What Kind of Meat Should I Use?
Ground meat is commonly used in pea stew. You can also use beef shank if you like. If you don’t like beef or prefer chicken, you can use chicken breast instead.
If you want to make this dish vegetarian/vegan, omit the protein entirely and substitute vegetable broth for beef or chicken broth.
Cute, Tiny, and Can Be Eaten With a Spoon!
The Upside of Peas
Peas have many health benefits. In addition to lowering cholesterol, they provide a high-protein source, especially when combined with whole grains like quinoa or brown rice, which contain amino acids not found in pulses.
Peas are also rich in iron, magnesium, potassium, zinc, folate, vitamin B-6, and phytonutrients which are a type of compound produced by plants that may lower the risk of chronic diseases.
Peas also contain a sufficient amount of fiber, which can also help you stay fuller longer, allowing you to consume fewer calories and lose weight.
Frequently Asked Questions
Like all Lebanese stews, this pea and carrot stew is best served on a bed of rice. Try it with quinoa for a lower carb option!
Store leftovers in an airtight container in the fridge for 3-4 days. This stew also freezes well for up to three months.
Sure! You can omit the meat and cook the peas in vegetable stock instead.
No. You can add the frozen peas directly to the sauce pan.
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Avoid overcooking peas so they don’t get mushy.
If using fresh carrots, you should cut them as evenly as possible so that they cook evenly and look good.
You might want to add some cubed potatoes. Add them when you add peas and carrots to make this stew even heartier.
If you use a pea and carrot mix, be sure your peas are more plentiful than the carrots.
The stew will thicken as the stewed peas cook through. As it cools, it will thicken even more.
You can add a pinch of chili flakes for extra heat.
Ingredients for Bazella w Roz
- Peas & carrots, frozen
- Tomato paste
- Ground meat
- Bouillon cubes
- Seven spices
- Lemon juice
- French cilantro, chopped
- Garlic cloves, minced
Steps to Prep Bazella w Roz
First, to a medium pot pour 4 tablespoons olive or avocado oil on high heat. Then, add the ground meat and garlic and sauté for about 5 minutes.
Next, add ½ tablespoon seven spice once the meat is cooked and mix.
Then, add 2 bags of peas and carrots, stir and continue to sauté for another 5 minutes.
After that, add 1 can (6oz) of tomato paste and enough water to completely cover the peas and carrots. Add the remaining tablespoon of seven spices and salt.
Finally, bring to boil on high heat for 5 minutes, stirring occasionally. Then cover and allow to simmer on low heat for 20-25 minutes or until the red sauce thickens.
Once the stew is finished, add the lemon and freshly chopped cilantro. Enjoy over a bed of warm vermicelli rice or quinoa
Other Hearty Recipes You Must Try:
Hearty Pea and Carrot Stew (Bazella w Roz)
- 2 bags peas and carrots 16 ounces/bag
- 1 can tomato paste 6 ounces
- 1 pound ground meat
- 2 bouillon cubes
- 1 bunch cilantro fresh
- 8 garlic cloves minced
- 1½ tablespoons seven spices
- ¼ teaspoon lemon juice
- To a medium pot pour 4 tablespoons of olive or avocado oil on high heat. Then, add the ground meat and garlic and sauté for about 5 minutes. Add ½ tablespoon seven spices once the meat is cooked and mix.
- Add 2 bags peas and carrots, stir and continue to sauté for another 5 minutes.
- Add 1 can (6 ounces) tomato paste and enough water to completely cover the peas and carrots. Add the remaining tablespoon of seven spices and salt. Bring to boil on high heat for 5 minutes stirring occasionally. Then, cover and allow to simmer on low heat for 20-25 minutes or until the red sauce thickens.
- Once the stew is finished, add the lemon and freshly chopped cilantro. Enjoy over warm rice or quinoa.