Bezela Wa Rizz Lebanese Meat & Pea Stew with Rice

Wash, peel and finely dice your carrots and potatoes. This is what they should look like.

Peel and dice your onions and garlic.

Place the olive oil in a large saucepan (preferably the one you will be cooking the stew in). Then put your onions in and cover on medium to high for about 5-10 minutes until translucent and just getting crispy.

Now add in your chopped coriander and crushed garlic along with the onions and more oil if needed. Saute for a further 2 minutes.

Now it's time to add your chopped carrots and potatoes on top of your onion mixture. Give it a good stir.

Now add the passata, tomato paste, pomegranate molasses and spices. Fill the passata jar with water twice and shake it each time placing it into the pot.

Place your pot over high heat and bring to a rapid boil (about 5 minutes). Turn it down to low and let simmer for about 20 minutes meanwhile whilst you wait fry of your mince until browned, add your mince on top.

Now it's time to add your peas (the star of the dish) add your peas into the dish and give it a good toss around. Now it's time to cover the dish for a long and slow simmer on medium heat. Stirring occasionally.

After about 45 minutes minimum (depending on your veggies/sauce) your dish may be ready. Do a taste test and see if the vegetables are nice and soft. You want the peas to have their life sucked out of them and look almost old and have wrinkles. The dish should look like this at this stage a thick layer of delicious sauce, give it a good stir and it should look like this below.

If it's not as soft as you would like it don't worry you can continue to cook it for a bit longer. (Sometimes I have mine cooking for 3 hours or more) .

Serve with my lebanese rice. You can make that before or after as it cooks up pretty quick and even during. Enjoy.