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Bazella w Riz
Lebanese Peas and Rice
A heartwarming and classic Lebanese comfort dish featuring tender peas and seasoned ground meat simmered in a rich tomato sauce, served over fluffy rice. Perfect for a family meal.
đ§ Ingredienser
- 300 g Basmati or medium-grain rice
- 300 g Frozen peas
- 300 g Ground beef or lamb
- 1 medium Yellow onion
- 2 tbsp Tomato paste
- 1/2 tsp Ground cinnamon
- 1/4 tsp Allspice (optional, but recommended)
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil or olive oil
- 500 ml Water or broth
- 30 g Pine nuts
đšâđł Instruktioner
- 1
Toast the pine nuts: In a dry skillet over medium-low heat, toast the pine nuts, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Watch carefully as they can burn quickly. Remove from skillet and set aside.
â±ïž 5 minutes - 2
Cook the meat and aromatics: Heat the oil in a large pot or Dutch oven over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain off any excess fat.
â±ïž 7 minutes - 3
Add the chopped onion to the pot with the browned meat. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Stir in the ground cinnamon, optional allspice, salt, and pepper. Cook for another minute until fragrant.
â±ïž 8 minutes - 4
Incorporate peas and tomato paste: Add the thawed peas and tomato paste to the pot. Stir well to coat the meat and onions. Cook for 2-3 minutes, allowing the tomato paste to deepen in color and flavor.
â±ïž 3 minutes - 5
Simmer the pea mixture: Pour in the water or broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the peas are tender and the sauce has slightly thickened. Taste and adjust seasoning if needed.
â±ïž 20 minutes - 6
Cook the rice: While the pea mixture simmers, prepare the rice according to package directions. Typically, this involves rinsing the rice, then combining it with a specific amount of water (usually a 1:1.5 or 1:2 ratio of rice to water) and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender, about 15-20 minutes. Let it rest, covered, for 5 minutes off the heat.
â±ïž 20 minutes - 7
Assemble and serve: Fluff the cooked rice with a fork. Spoon the rice onto serving plates or a large platter. Ladle the pea and meat mixture generously over the rice. Garnish with the toasted pine nuts.
â±ïž 2 minutes
đĄ Proffstips
- âThe cinnamon is crucial for the authentic Lebanese flavor profile.
- âFor a richer flavor, use beef or lamb broth instead of water.
- âEnsure the pine nuts are toasted to a golden brown for optimal flavor and texture; watch them closely to prevent burning.
- âThis dish is excellent for meal prep as flavors meld beautifully over time.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add diced carrots along with the onions for extra vegetables and sweetness.
- For a vegetarian version, omit the meat and use vegetable broth. Consider adding sautéed mushrooms or chickpeas for protein.
- A pinch of seven-spice blend can be added with the cinnamon for more complex spice notes.