Egyptian stew: Peas and beef in tomato sauce with rice (Basila wa roz)
A hearty but simple stew of tender beef with peas in a tomato sauce served with buttery rice
Ingredients
Stew
- 15 ml (1 tbsp) butter (or any neutral oil)
- 1 onion
- 500 g lean cubed beef
- 300 ml tomato paste
- 500 ml (2 cups) water OR chicken broth
- 290 g (2 cups) shelled peas (frozen or fresh)
- 1 cinnamon stick
- 2-3 grains allspice (ground)
- salt & pepper
- 14 g (1 tbsp) pine nuts (optional)
Rice
- 440 g (2 cups) rice (must be short grain, either Egyptian or Italian arborio)
- 500 ml (2 cups) water
- 14 g (1 tbsp) butter
- 18 g (1 tbsp) salt
Instructions
Stew
- Dice onion.
- In a stewing pot, heat oil and fry onions.
- When onions are soft, add beef.
- Brown beef for a few minutes until everything is seared on the outside.
- Add tomato paste, water, cinnamon, and ground allspice.
- Salt and pepper to taste.
- Let stew cook for about two hours; until meat is tender.
- When meat is tender, add peas.
- Let cook for another 15 minutes.
- (optional) Dry roast pine nuts in a hot pan until they turn golden.
- Add pine nuts as garnish.
Rice
- Measure out the rice and rinse the excess starch under warm water (water passing through rice should be clear).
- Add the water, butter and salt and set to high heat.
- Once the water is boiling, add the rice and stir.
- Cover the pot with a lid and set the heat to minimum. Check on it at least once to stir. It should finish cooking within 15 minutes.
Notes
Serve the stew on rice with whole fresh green onions or sliced onions in lemon juice (or white vinegar) and salt.
When getting the meat, I go for lean because I'm not a huge grizzle fan. But if you like that, then go for it. When it comes to rice, please don't try to cut corners. Egyptians love their rice. It's short grain and starchy. So instant rice is a major no. Basmati rice can work, but it's a very different experience...so I'd try to keep away from it if possible.
