Lebanese Pea Stew with Rice
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Prep Time20 mins
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Cook Time70 mins
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Serving6
This pea stew served with rice is a traditional Lebanese hearty dish. Last year, I shared my recipe for Okra stew, which is part of a class of foods known as “yekhne.” A ‘yekhne’ or “yakhni” is such a versatile dish, that it is made not only in every household in Lebanon, 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. A vegetable and protein (usually beef cubes or chicken) simmered in a flavored garlic tomato sauce, and served on a bed of white rice with vermicelli noodles.
Lebanese Yekhne
As for the Lebanese version of a yekhne, it starts out pretty much the exact same way every time. The base is made by sautéing crushed garlic with fresh chopped cilantro in oil or butter. Then I add the main vegetable (peas and carrots, okra, white beans, green beans, or potatoes). Homemade broth is made by boiling the protein, and added with the tomato sauce and simmered all together.
In this pea stew, beef cubes are commonly used. I use beef shank but, you can use whatever beef you use for stew. You can use either bone-in meat or bone free, depending on your preference. If you are not a beef fan or would prefer chicken, you can substitute with chicken breast. You can also make this dish vegetarian/vegan by not using a protein at all, and using vegetable broth instead of beef or chicken broth. I use frozen peas as their color and taste is much better than the canned version.
In my ingredients below, I list using fresh carrots however, you can use a bag of frozen peas and carrots combined instead of using fresh carrots if you want to save yourself some time. This dish is so hearty and delicious, a perfect family friendly meal. It is great for children as it is so filling and quite healthy from all the vegetables.
STEP 1
Begin by boiling the beef. Add the beef to your pressure cooker along with enough water to cover the meat plus a few inches. Do not cover at this time. Boil for 10 minutes on high heat.
Throw away the first batch of water and rinse out the meat from excess fat.
Add 6-8 cups of water to the beef along with whatever you typically use to boil meat.
I like to add a half small onion, 1 large bay leaf, 1 cinnamon stick, a few cloves, 2 teaspoons of salt, and ½ teaspoon of black pepper.
Cover with lid and set the pressure cooker on the highest level over medium-high heat.
Once the pressure cooker begins to whistle after 7-10 minutes, lower the heat to medium and set a timer for 20 minutes.
After 20 minutes, turn off heat and let pressure cooker release the steam.
Set aside with the fresh broth. **
STEP 2
Wash the fresh bunch of cilantro and cut off the stems.
Finely chop and set aside.
STEP 3
Peel the garlic and cut in half or thirds.
Place in a mortar and top with half teaspoon of salt.
Crush garlic well.
STEP 4
Wash and peel the carrots.
Dice into small ½ inch cubes. Set aside.
STEP 5
In a large deep pot, heat up 2 tablespoons of vegetable oil.
Add chopped cilantro and crushed garlic and sauté over medium heat for 5 minutes.
Do not let the garlic burn.
STEP 6
Add diced carrots and sauté for an additional 3 minutes.
Add 6 cups of the fresh beef broth along with ¼ cup of tomato paste.
Mix until tomato paste has dissolved.
STEP 7
Lastly, add the dried coriander, salt and pepper.
Taste for preference.
Lebanese Pea Stew with Rice (Bazella w riz)
Ingredients
- 1 lb Beef Stew Cubes
- 1 lb Frozen Peas
- 3 Carrots 1.5 Cups Chopped
- 1 bunch Cilantro
- 8 cloves Garlic
- ¼ cup Tomato Paste
- 2 tb. Vegetable Oil
- 1½ tsp. Salt
- ½ tsp. Black Pepper
- ½ tsp. Ground Coriander
Instructions
- Begin by boiling the beef. Add the beef to your pressure cooker along with enough water to cover the meat plus a few inches. Do not cover at this time. Boil for 10 minutes on high heat. Throw away the first batch of water and rinse out the meat from excess fat. Add 6-8 cups of water to the beef along with whatever you typically use to boil meat. I like to add a half small onion, 1 large bay leaf, 1 cinnamon stick, a few cloves, 2 teaspoons of salt, and ½ teaspoon of black pepper. Cover with lid and set the pressure cooker on the highest level over medium-high heat. Once the pressure cooker begins to whistle after 7-10 minutes, lower the heat to medium and set a timer for 20 minutes. After 20 minutes, turn off heat and let pressure cooker release the steam. Set aside with the fresh broth. **
- Wash the fresh bunch of cilantro and cut off the stems. Finely chop and set aside.
- Peel the garlic and cut in half or thirds. Place in a mortar and top with half teaspoon of salt. Crush garlic well.
- Wash and peel the carrots. Dice into small ½ inch cubes. Set aside.
- In a large deep pot, heat up 2 tablespoons of vegetable oil. Add chopped cilantro and crushed garlic and sauté over medium heat for 5 minutes. Do not let the garlic burn.
- Add diced carrots and sauté for an additional 3 minutes. Add 6 cups of the fresh beef broth along with ¼ cup of tomato paste. Mix until tomato paste has dissolved. Add the bag of frozen peas, and cooked beef cubes. Lower heat to medium-low and let simmer for 20 minutes.
- Lastly, add the dried coriander, salt and pepper. Taste for preference.
Rice
- Wash the rice with cold water until the water runs clear.
- Heat the vegetable oil in a deep pot over medium heat. Add the vermicelli noodles and cook until golden brown for 5 minutes. (Keep your eye on the noodles as they go from perfect o burnt in less than a minute!)
- Add the washed rice and mix together. Add the water and salt and mix until combined. Cook over medium heat until boiling.
- 1. Once the water begins boiling, reduce heat to low and cover with lid. Cook for 12-15 minutes until fluffy.
Notes
Nutrition
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