Soups and stews
ChefJihan Liu
Peas and Rice Stew
Most stews rely on garlic and coriander, but this pea stew is nontraditional and leaves coriander to taste. It uses lamb neck and classic vegetables for a hearty dish.
Ingredients
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- 350 g lamb neck
- 450 g peas
- 700 g peeled and chopped carrots
- 2 tablespoons tomato paste
- Seasonings for boiling the meat: cloves, cardamom, bay leaf
- 1 tablespoon butter
- Salt to taste
- Yakhneh (Pea Stew)
- Rice cooked
- 3 cups rice, soaked 10 minutes, rinsed
- 1 cup vermicelli
- 2 tablespoons butter
- 3 tablespoons vegetable oil
- 1 tablespoon salt
- Boiling water
- Chicken bouillon cube (optional)
- Rice
Method
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- Boil the meat with the spices for about 45 minutes.Timers: 45 min
- Set aside a little of the meat broth. In a pot, melt the butter and sauté the boiled meat for about 3 minutes.Timers: 3 min
- Add the carrots and stir them with the meat for a bit. Add the meat broth plus extra water to cover the mixture and bring to a boil for about 10 minutes.Timers: 10 min
- Then add the peas at this stage to avoid overcooking; add the tomato paste and salt and simmer until all components are tender.
- Optional: add chopped fresh cilantro at this stage if desired.
- Melt the butter in a pot and add the vermicelli; fry until toasted golden.
- Add the washed and drained rice, and stir with the pasta for about 2 minutes.Timers: 2 min
- Pour in enough boiling water to cover the rice, add salt and bouillon if using, bring to a boil, then reduce the heat, cover, and simmer about 15 minutes.Timers: 15 min
Recipe tags
Soups and stewsInternationalGluten freeNut freeEgg free
Notes and serving ideas
- Okra Stew
