Bazella w Riz: Levantine Green Pea & Carrot Stew with Vermicelli Rice

• 500 g sweet green peas (fresh or frozen) + 250 g finely diced carrots
• 350 g coarsely ground beef or lamb
• 1 medium onion finely chopped + 2 crushed garlic cloves
• 2 tbsp double-concentrated tomato paste dissolved in 600 ml hot water or broth
• 1 tsp Levantine seven-spice blend + 1/4 tsp ground cinnamon + salt & black pepper
• 1 tbsp clarified butter ghee + 30 g shelled pine nuts for garnish
• 300 g rinsed basmati rice + 60 g fine vermicelli noodles for serving

Preparation Steps

1. 1Melt the ghee in a Dutch oven, toast the pine nuts briefly until golden, and transfer them to a plate.
2. 2Sauté the chopped onion in the remaining ghee until translucent, then brown the minced meat with seven-spice, cinnamon and salt until dry and fragrant.
3. 3Stir in the garlic and diced carrots for 2 minutes, then add the green peas and pour in the dissolved tomato paste.
4. 4Bring to a gentle boil, cover and simmer on low heat for 20 to 25 minutes until the carrots are tender and the tomato broth lightly thickens.
5. 5Spoon hot alongside fluffy vermicelli basmati rice and scatter the toasted pine nuts on top.