Peas and Rice Stew

Ingredients

• 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) preparation:
• 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 preparation:
• Yakhneh Peas with Rice by a friend of Shou Tabkhin Today:
• Geahan Liu
• Click Geahan Liu to visit her profile on our site and follow all her delicious and beautifully photographed recipes.
• To view the okra stew, click this link: Okra Stew

Method

1. Boil the meat with the spices for about 45 minutes.
   Timers: 45 min
2. 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
3. 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
4. Then add the peas at this stage to avoid overcooking; add the tomato paste and salt and simmer until all components are tender.
5. Optional: add chopped fresh cilantro at this stage if desired.
6. Melt the butter in a pot and add the vermicelli; fry until toasted golden.
7. Add the washed and drained rice, and stir with the pasta for about 2 minutes.
   Timers: 2 min
8. 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