Bazella w Riz
Peas and diced carrots in a fragrant tomato and spice broth, studded with small pieces of lamb and served over garlicky rice — the Lebanese coastal home dish that every child grows up eating without realizing how perfect it is.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 400 g frozen or fresh peas
- 2 medium carrots, diced small
- 300 g lean lamb shoulder, cut into 2 cm cubes
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 400 g canned diced tomatoes
- 1.5 tsp seven spice
- 0.5 tsp cinnamon
- 1.5 tsp salt
- 3 tbsp olive oil
- 400 ml water or stock
Instructions
- Heat olive oil in a heavy pot over medium-high heat. Add the lamb cubes and brown on all sides, about 6–8 minutes. Do not overcrowd — work in batches if needed.
- Add the diced onion and cook with the lamb 5 minutes until softened. Add garlic and cook 1 minute.
- Add canned tomatoes, seven spice, cinnamon, and salt. Stir to combine and cook 3 minutes.
- Add the diced carrots and the water or stock. Bring to a boil, then reduce heat, cover, and simmer 25 minutes until the lamb is tender and the carrots are cooked through.
- Add the peas. Stir gently, replace the lid, and cook a further 8–10 minutes until the peas are heated through. Taste for seasoning.
- The stew should have a generous but not watery broth. If too thin, simmer uncovered 5 minutes to reduce.
- Serve ladled over vermicelli rice (riz bi shaghrieh), with yogurt on the side.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Bazella w Riz?
Peas and diced carrots in a fragrant tomato and spice broth, studded with small pieces of lamb and served over garlicky rice — the Lebanese coastal home dish that every child grows up eating without realizing how perfect it is.
Where is Bazella w Riz from?
Bazella w Riz comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Bazella w Riz vegetarian?
No — as written, Bazella w Riz includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of seven spice in Bazella w Riz?
The seven spice called for here is part of the traditional recipe and gives Bazella w Riz its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Bazella w Riz?
In a Lebanese mains spread, Bazella w Riz is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Bazella w Riz ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.