📝 About This Recipe
Bazella wa Riz is a cornerstone of Lebanese home cooking, a soul-warming 'Yakhneh' that perfectly balances sweet garden peas and tender carrots in a rich, garlic-infused tomato broth. This beloved dish captures the essence of the Levantine table, offering a nostalgic blend of earthy spices like allspice and cinnamon. Served alongside fluffy vermicelli rice, it provides a complete, nutritious, and deeply satisfying meal that tastes like a warm embrace from a Middle Eastern kitchen.
🥗 Ingredients
The Stew (Yakhneh)
- 500 grams Beef chuck or lamb (cut into 1-inch cubes)
- 600 grams Frozen peas and carrots mix (thawed and drained)
- 1 large Yellow onion (finely diced)
- 6 pieces Garlic cloves (minced)
- 1/2 cup Fresh cilantro (finely chopped)
- 3 tablespoons Tomato paste
- 2 tablespoons Olive oil (extra virgin)
- 1 teaspoon Lebanese Seven Spices (or Allspice)
- 1/2 teaspoon Cinnamon (ground)
- 4 cups Beef stock or water
- to taste Salt and Black Pepper
The Vermicelli Rice
- 2 cups Long-grain Basmati rice (soaked for 20 mins and rinsed)
- 1/2 cup Vermicelli noodles (broken into small pieces)
- 2 tablespoons Vegetable oil or Ghee
- 3.5 cups Boiling water
- 1.5 teaspoons Salt
👨🍳 Instructions
-
1
In a large heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the cubed beef and sear until browned on all sides, about 5-7 minutes.
-
2
Add the diced onions to the pot with the beef. Sauté for 4-5 minutes until the onions become translucent and soft.
-
3
Stir in the Seven Spices, cinnamon, salt, and pepper. Toast the spices with the meat and onions for 1 minute until fragrant.
-
4
Add the tomato paste and cook for 2 minutes, stirring constantly to 'fry' the paste; this removes the raw metallic taste and deepens the color.
-
5
Pour in the beef stock or water. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the beef is tender.
-
6
While the meat simmers, prepare the rice. In a separate pot, heat oil or ghee over medium heat. Add the vermicelli and stir constantly until they turn a deep golden brown.
-
7
Add the drained rice to the vermicelli. Stir for 2 minutes to coat the grains in oil, which ensures a fluffy result.
-
8
Add boiling water and salt to the rice. Bring to a boil, then cover tightly, reduce heat to the lowest setting, and cook for 15 minutes. Turn off heat and let it sit covered for 5 minutes.
-
9
Returning to the stew: once the meat is tender, add the peas and carrots. Simmer for another 10-15 minutes until the vegetables are cooked through but still vibrant.
-
10
In a small skillet, heat the remaining tablespoon of olive oil. Sauté the minced garlic and chopped cilantro for 1-2 minutes until the garlic is golden (this is the 'takliya').
-
11
Pour the garlic-cilantro mixture directly into the stew pot. This final aromatic addition is the secret to authentic Lebanese flavor.
-
12
Give the stew a final stir, adjust seasoning with salt if needed, and let it rest for 5 minutes before serving.
💡 Chef's Tips
For the best texture, always soak your Basmati rice for at least 20 minutes to remove excess starch. If you prefer a thicker stew, mix 1 teaspoon of cornstarch with a little cold water and stir it into the boiling stew at the end. Don't skip browning the vermicelli; it should be a dark golden brown, almost like a copper coin, to provide the right flavor contrast. You can make this vegetarian by omitting the beef and using vegetable broth; it remains delicious and hearty. Always use fresh cilantro and garlic for the 'takliya' finish; dried herbs won't provide the same punch.
🍽️ Serving Suggestions
Serve hot in deep bowls with a generous mound of vermicelli rice on the side. Pair with a side of fresh radishes, green onions, and bell pepper wedges for a traditional crunch. A dollop of plain whole-milk yogurt on top of the stew adds a lovely creamy acidity. Serve with a side of Lebanese 'Salatat bi Na'na' (cucumber and tomato salad with dried mint). Accompany with a glass of chilled Arak or a simple lemonade with a hint of rose water.