Give me a comforting bowl of stew any day!
In Middle Eastern cuisine, stews are a staple in our kitchens, and we love changing them with the seasons. Each one brings its own warmth, flavor, and memories of home.
Now that fresh English peas are in season, it’s the perfect time to make Bazilla (بازلّاء), a traditional Middle Eastern pea stew made with tender meat, sweet green peas, carrots, and warm spices simmered in a rich tomato broth. It’s simple, nourishing, and the kind of meal that brings everyone to the table.
I love buying fresh peas when they’re in season, shelling them, and freezing them with diced carrots in ziplock bags. That way, I always have a homemade stew starter ready for those busy days when I want something comforting without all the prep. You can absolutely use store-bought frozen peas, too!
Serve it along side vermicelli rice for a delicious, comforting meal just like home. 🍲
Ingredients
- 200 g beef or lamb stew meat, cut into cubes
- 1 kg fresh English peas, shelled and rinsed (or frozen peas)
- 2 large carrots, diced
- 1 medium onion, finely chopped
- 3 tbsp olive oil
- ¾ tbsp Middle Eastern seven-spice
- ¼ tsp ground cinnamon
- ¼ tsp black pepper
- ½ tsp salt, plus more to taste
- 4 cups water
- 3 tbsp tomato paste
Instructions
1. Sauté the onion. Heat the olive oil in a pressure cooker over low heat. Add the onion and a small pinch of salt, and sauté until softened.
2. Brown the meat. Add the meat and stir. Sprinkle in the seven-spice, cinnamon, and black pepper.Cook until the meat is lightly browned on all sides.
3. Add the vegetables. Add the peas and diced carrots. Stir well and cook for a couple of minutes to let the flavors come together.
4. Add the broth. Pour in the water and add the tomato paste and ½ teaspoon of salt. Stir until the tomato paste dissolves into the broth. You can always adjust the seasoning later.
5. Pressure cook. Close the pressure cooker and cook for 20 minutes once it reaches pressure. When cooking is complete, release the pressure safely according to your cooker’s instructions before opening the lid.
6. Taste and serve. Check that the meat is tender andthe vegetables are cooked through. Adjust the salt if needed, then serve hot alongside vermicelli rice.
Notes and Tips
- Meal prep tip: When fresh peas are in season, shell them and freeze them with diced carrots in ziplock bags. They’ll be ready whenever you want to make a quick stew.
- Using an electric pressure cooker: Cooking times can vary by model. Start with 20 minutes and adjust as needed to ensure the meat is tender.
- No pressure cooker? Follow the same steps using a 6-quart pot. After browning the meat, add the water and simmer until the meat is fork-tender. Then add the peas, carrots, and tomato paste, and cook until the vegetables are tender. You may need to add more water as it evaporates.
- Serving suggestion: Bazilla is traditionally delicious with vermicelli rice, which soaks up all that flavorful tomato broth.
A simple, wholesome stew made with seasonal ingredients and plenty of love — the kind of food that always tastes like home. ❤️