Egyptian•comfort
Egyptian Pea Stew (Basilla wa Roz)
Egyptian pea stew is a hearty, flavorful dish featuring peas, sautéed onion, garlic, and spices in a thick, savory tomato broth.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs fresh peas (or frozen, thawed, not canned)
- 1 tbsp butter
- 1 tbsp vegetable oil
- 4 cloves garlic (minced)
- 1 cup onion (diced)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 1/2 tsp kosher salt
- 1 1/2 tsp ground black pepper
- 6 oz tomato paste
- 1 cup tomato juice
- 1 cup water
- 1 1/2 tsp Maggi Seasoning ((See Note 1))
- Rice of choice (Egyptian Rice with Vermicelli preferred.)
Instructions
- 1
Heat skillet over medium heat. Heat butter, oil and saute onion for a minute. Add the garlic, cumin, coriander, salt, black pepper and saute until onion is a light brown.
- 2
Now start the rice (Egyptian Rice with Vermicelli).
- 3
Add the tomato paste and cook for a minute. Add the tomato juice, water peas and stir everything thoroughly. Bring to a boil, turn heat to low and simmer for 5 minutes (for fresh) or 3 minutes (for thawed, frozen) uncovered until reduced and thickened.
- 4
Season to taste with optional Maggi Seasoning. Serve over rice and vermicelli.