Lebanese Pea Stew, commonly known as Bazella w Riz (بازيلا بالرز), is a comforting Lebanese home-style dish made with sweet green peas, tender meat, carrots, and a rich tomato sauce. It is traditionally served over fluffy Lebanese vermicelli rice, allowing the savory tomato gravy to soak into the rice.

This is a wonderfully simple everyday meal. The peas provide natural sweetness, the meat adds richness, and the tomato sauce brings everything together.

Although recipes vary between Lebanese families, the basic character remains the same: peas slowly cooked with meat in a seasoned tomato sauce and served with rice.

Lebanese Pea Stew Recipe

Preparation Time

20 minutes

Cooking Time

1–1½ hours

Total Time

Approximately 1½ hours

Servings

4–6

Cuisine

Lebanese / Middle Eastern

Course

Main Course

What Is Bazella?

Bazella is the Arabic name for green peas.

In Lebanon, one of the most popular ways to prepare peas is as a tomato-based stew with meat.

The dish is sometimes simply called Bazella w Riz, meaning peas with rice.

Unlike a thick Western-style pea soup, Lebanese bazella is a vegetable-and-meat stew with a tomato sauce. It is spooned over rice and eaten as a complete meal.

Ingredients

For the Stew

500 g green peas, fresh or frozen
500 g beef or lamb, cut into small cubes
2 tablespoons olive oil
1 medium onion, finely chopped
3–4 cloves garlic, minced
2 medium carrots, peeled and diced
400 g crushed or chopped tomatoes
2 tablespoons tomato paste
2–3 cups water or beef/lamb stock
1 teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon ground cinnamon
½ teaspoon ground allspice
1 bay leaf, optional

Optional

½ cup chopped cilantro or parsley
½ teaspoon paprika
1 small green chili
1 tablespoon lemon juice

For Lebanese Vermicelli Rice

1½ cups long-grain rice
¼ cup broken vermicelli
2 tablespoons butter, ghee, or olive oil
2¼ cups water or stock
½ teaspoon salt, or to taste

How to Make Lebanese Pea Stew

Step 1: Prepare the Meat

Cut the meat into bite-sized cubes.

Beef chuck, beef shoulder, or lamb shoulder works particularly well because these cuts become tender during slow cooking.

Pat the meat dry with paper towels.

This helps it brown rather than steam.

Step 2: Brown the Meat

Heat the olive oil in a large heavy-bottomed pot over medium-high heat.

Add the meat in batches.

Brown the pieces on several sides for approximately 5–8 minutes.

Do not overcrowd the pot.

Once browned, transfer the meat to a plate.

The browned bits left at the bottom of the pot will add extra flavor to the stew.

Step 3: Cook the Onion

Reduce the heat to medium.

Add the chopped onion to the same pot.

Cook for approximately 5 minutes, stirring occasionally.

The onion should become soft and translucent.

Step 4: Add Garlic

Add the minced garlic.

Cook for approximately 30–60 seconds, just until fragrant.

Do not allow the garlic to burn.

Step 5: Add the Spices

Add:

Black pepper
Cinnamon
Allspice
Optional paprika

Stir for a few seconds.

These warm spices complement the meat and tomato sauce without making the stew heavily spiced.

Step 6: Return the Meat

Place the browned meat back into the pot.

Stir together with the onion, garlic, and spices.

Add approximately 2 cups of water or stock.

Add the bay leaf if using.

Bring the liquid to a gentle boil.

Step 7: Slowly Cook the Meat

Reduce the heat to low.

Cover the pot and simmer for approximately 40–60 minutes.

The exact time depends on the type and size of the meat.

The meat should become tender enough to cut easily with a fork.

If necessary, add a little additional water during cooking.

Step 8: Add the Carrots

Add the diced carrots once the meat is beginning to become tender.

Stir gently.

Cook for approximately 10 minutes.

The carrots should begin to soften but should not completely fall apart.

Step 9: Add the Tomatoes

Add the chopped or crushed tomatoes.

Stir in the tomato paste.

Mix thoroughly.

The tomato paste helps create a richer and more concentrated sauce.

Season with additional salt if necessary.

Step 10: Add the Peas

Add the green peas.

If using frozen peas, you can add them directly from the freezer.

Stir gently.

Bring the stew back to a gentle simmer.

Step 11: Simmer Everything Together

Cover the pot partially and cook for approximately 15–20 minutes.

The peas should become tender while retaining some of their natural sweetness.

The tomato sauce should thicken.

If the stew looks too watery, remove the lid and allow it to simmer for several minutes.

If it becomes too thick, add a little water or stock.

Step 12: Final Seasoning

Taste the stew.

Adjust:

Salt
Black pepper
Cinnamon
Lemon juice, if desired

A small amount of lemon juice can brighten the tomato sauce, although it is optional.

Turn off the heat.

Allow the stew to rest for approximately 10 minutes before serving.

How to Make Lebanese Vermicelli Rice

The rice is an important part of Bazella w Riz.

The mild rice balances the rich tomato sauce and absorbs the flavorful gravy.

Step 1: Toast the Vermicelli

Heat the butter, ghee, or olive oil in a pot over medium heat.

Add the broken vermicelli.

Stir continuously until the vermicelli becomes golden brown.

Watch carefully because it can burn quickly.

Step 2: Add the Rice

Add the washed and drained rice.

Stir with the vermicelli for approximately 1–2 minutes.

Step 3: Add Water

Pour in the water or stock.

Add salt.

Bring to a boil.

Step 4: Cook the Rice

Once boiling, reduce the heat to very low.

Cover the pot tightly.

Cook for approximately 15–18 minutes, or until the liquid has been absorbed.

Turn off the heat.

Keep the lid closed and let the rice rest for another 10 minutes.

Fluff gently with a fork.

How to Serve Bazella w Riz

Place a generous serving of Lebanese vermicelli rice on a plate.

Spoon the pea stew over or alongside the rice.

Make sure to include plenty of the tomato sauce.

The sauce soaking into the rice is one of the best parts of the dish.

You can garnish with a little chopped parsley or cilantro.

Serve warm.

Beef or Lamb?

Both work beautifully.

Beef

Beef gives the stew a deep, hearty flavor.

Good choices include:

Chuck
Shoulder
Stewing beef

Lamb

Lamb gives the dish a richer and slightly more aromatic flavor.

Shoulder is particularly suitable for slow cooking.

If using lamb, you can increase the cinnamon or allspice slightly if you enjoy those warm flavors.

Fresh vs Frozen Peas

Both fresh and frozen peas work well.

Fresh Peas

Fresh peas have a wonderful sweet flavor when they are in season.

Shell them just before cooking.

Frozen Peas

Frozen peas are extremely convenient and often produce excellent results.

They can usually be added directly to the stew without thawing.

Avoid overcooking them because they can lose their bright flavor and become mushy.

The Secret to a Good Lebanese Pea Stew

The most important principle is layering the flavors.

Do not simply put all the ingredients into a pot at the same time.

Instead:

Brown the meat.
Soften the onion.
Add garlic.
Bloom the spices.
Slowly cook the meat.
Add carrots.
Add tomatoes.
Add peas toward the end.
Reduce the sauce.

This produces a much deeper flavor.

Getting the Tomato Sauce Right

The sauce should be thick enough to coat the peas and meat but still loose enough to spoon over rice.

If the sauce is too thin:

Remove the lid and simmer for 5–10 minutes.

If it is too thick:

Add a few tablespoons of water or stock.

Avoid adding a large amount of water at once.

Can You Make Vegetarian Bazella?

Absolutely.

For a vegetarian version, simply omit the meat.

Increase the amount of peas and carrots and cook them directly with:

Onion
Garlic
Tomato
Tomato paste
Olive oil
Spices

Use vegetable stock instead of meat stock.

Serve with vermicelli rice.

Can You Add Potatoes?

Yes.

Diced potatoes can be added to the stew.

Add them along with the carrots and allow them enough time to become tender.

Potatoes make the stew more substantial and are especially good when you want a hearty one-pot meal.

Can You Add Green Beans?

Yes, although this changes the traditional dish slightly.

Small pieces of green beans can be added with the carrots.

The combination of peas, carrots, and green beans works particularly well in a tomato-based stew.

Tips for the Best Bazella

Brown the Meat Well

A good sear creates depth.

Don't Rush the Meat

Tender meat needs gentle cooking.

Add Peas Later

Peas cook much faster than meat.

Use Tomato Paste

It creates a richer and more concentrated sauce.

Don't Overcook the Peas

They should be tender but still retain their sweet flavor.

Make the Rice Fresh

Fresh vermicelli rice is ideal because it absorbs the tomato sauce beautifully.

Common Mistakes

Adding Everything at Once

This can produce meat that is not tender while the vegetables become overcooked.

Layer the cooking process.

Too Much Water

A watery sauce loses the concentrated tomato flavor.

Start with less liquid and add more when needed.

Overcooking Peas

Long cooking can make peas dull and mushy.

Add them toward the end.

Burning Vermicelli

Vermicelli changes from golden to burnt very quickly.

Keep stirring while toasting it.

Cutting Meat Too Large

Large pieces require longer cooking and can make the dish harder to eat with rice.

Small cubes work best.

Storage

Allow the stew to cool before transferring it to an airtight container.

Store it in the refrigerator for approximately 3–4 days.

Keep the rice in a separate container if possible.

Reheat the stew gently on the stovetop or in the microwave.

Add a small amount of water if the sauce becomes too thick.

Freezing

The pea stew freezes well.

Cool it completely before transferring it to freezer-safe containers.

Freeze for approximately 2–3 months for best quality.

Thaw overnight in the refrigerator.

Reheat gently.

For the best texture, prepare fresh vermicelli rice rather than freezing the rice with the stew.

Frequently Asked Questions

What is Bazella?

Bazella is the Arabic word for green peas. Lebanese bazella commonly refers to a tomato-based pea stew, often prepared with meat.

What meat is used in Lebanese pea stew?

Beef and lamb are both popular choices.

Is Bazella spicy?

Usually not. Lebanese versions are generally aromatic rather than hot.

Can I use frozen peas?

Yes. Frozen peas are an excellent option.

What rice is served with pea stew?

Lebanese vermicelli rice is the classic accompaniment.

Can I make it without meat?

Yes. A vegetarian version is simple and delicious.

Can I prepare it ahead?

Yes. The stew reheats very well and often tastes even better after resting.

Lebanese Pea Stew — Quick Recipe Summary

Brown the meat in olive oil.

Cook the onion and garlic.

Add the spices.

Return the meat and simmer until tender.

Add carrots.

Add tomatoes and tomato paste.

Add green peas toward the end.

Simmer until the sauce thickens.

Prepare Lebanese vermicelli rice.

Serve the stew over rice with plenty of tomato sauce.

Final Thoughts

Lebanese Bazella w Riz is a wonderful example of comforting everyday Lebanese cooking.

It does not depend on complicated ingredients. Instead, the flavor comes from slowly cooking the meat, building a tomato-rich sauce, and allowing the peas and carrots to absorb all those flavors.

The combination of sweet peas, tender meat, rich tomato sauce, warm spices, and buttery vermicelli rice makes this a satisfying family meal.

For the most traditional experience, serve it generously over freshly made Lebanese vermicelli rice and spoon plenty of the tomato gravy over the top.

Lebanese Pea Stew with Meat — Bazella w Riz