Easy Peas and Carrot Stew

In a pot, sauté the ground beef in the ghee until the pink color disappears... Add the finely chopped onion and cook for about two minutes, then add the chopped carrots and stir. After a moment, add the chopped potatoes and cook for three minutes... Next, add the finely chopped cilantro and the spices and salt, and stir... When the cilantro wilts, add the tomato sauce and stir well, then add the water and stir...

Let the pea and carrot stew simmer on the stove until the ingredients are tender and the broth thickens a little...

Serve Egyptian vermicelli rice alongside the pea and carrot stew...

Rinse the rice well and soak for only five minutes in water with a pinch of salt... In a pot, put one tablespoon of ghee with half a cup of vermicelli and stir until the vermicelli turns golden... Add a cup of rinsed rice and stir... Then add salt and two cups of water and stir... Bring the rice with vermicelli to a boil over medium heat, then stir and reduce to low heat, cover and simmer until cooked... When you turn off the heat under the vermicelli rice, stir it and let it rest for a few minutes before serving...