in Middle East

Oriental pea and rice stew

updated

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Ingredients for 3 servings:

  • 120 g peas
  • 180 g basmati rice
  • 220 g minced meat, mixed
  • 1 onion(s)
  • 550 ml water
  • 2 tsp salt
  • 1 tsp cinnamon powder
  • ½ tsp spice mix (7 Baharat)
  • 2 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Roz o Bazelia

Peel and dice the onion. Fry in olive oil until translucent. Add the meat, 1 teaspoon of salt, cinnamon, and the spice mix (or 1/2 teaspoon of ground pepper) and fry until crisp. Add the peas to the pot and fry briefly, then add the rice, water, and 1 teaspoon of salt. Simmer over high heat for 1 minute, then reduce to medium heat until it starts to simmer again. Once the water has been simmering for about 2 minutes, reduce the heat to low and leave the pot on the stove for 15-20 minutes. The water must be completely absorbed by the rice. This dish tastes best with a salad and some yogurt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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