Egyptian Pea and Carrot Stew, also known as “Basila Wa Roz,” is a beloved dish perfect for hearty family meals. Combining tender meat cubes with flavorful vegetables, this stew is a staple in Egyptian cuisine, often served with fluffy rice. Its rich, comforting flavors are enhanced by the use of warming spices and authentic ingredients.
This delightful dish not only satisfies the taste buds but also provides a nutritional punch, making it a well-rounded meal. This stew can also be adapted to be a vegetarian or even vegan dish by focusing solely on the vegetables and omitting the meat, giving the same hearty texture and taste with a healthy twist.
Ingredients
- 1 tablespoon ghee (or vegetable oil)
- 500g beef or lamb cubes
- 2 bay leaves
- 1 cinnamon stick
- 1/4 teaspoon black pepper
- Boiling water
- 1 tablespoon ghee for rice
- 1 cup vermicelli
- 3 cups Egyptian rice, washed and soaked
- 1 tablespoon salt
- 1 large onion, chopped
- 2 medium potatoes, cubed
- 2 medium tomatoes, peeled and chopped
- 4 tablespoons tomato paste
- 1kg frozen peas and carrots
- Meat broth as needed
- 1 tablespoon dried coriander
- Additional salt and pepper to taste
Preparation
- Heat 1 tablespoon of ghee in a pot and add the meat cubes. Stir until the meat changes color.
- Add bay leaves, cinnamon stick, and 1/4 teaspoon black pepper. Mix well.
- Pour in boiling water, cover the pot, and cook the meat until tender.
- In a separate pot, add 1 tablespoon of ghee and the vermicelli. Stir until golden brown.
- Add the washed and soaked Egyptian rice to the vermicelli and mix well.
- Add 1 tablespoon of salt and less than 1 1/2 cups of hot water per cup of rice. Bring to a boil, then reduce the heat to medium.
- When the water is absorbed, lower the heat to a minimum and let the rice cook until done. Set aside.
- In another pot, sauté the chopped onion in ghee until wilted.
- Add salt, black pepper, chopped tomatoes, and 1 tablespoon of tomato paste. Stir well.
- Pour in some meat broth and add the cubed potatoes, cooking until they start to soften.
- Add the cooked meat cubes and mix well.
- Add the frozen peas and carrots, then more meat broth and the remaining tomato paste as needed. Stir and cook for 15 minutes.
- Season with additional salt, black pepper, and dried coriander to taste.
- Let the stew simmer until all vegetables are cooked. Serve hot with rice.
Did you know?
Basila Wa Roz is not only a traditional Egyptian dish, but also a versatile one, allowing for many variations. You can easily make this stew vegetarian by omitting the meat and using vegetable broth. Alternatively, ground meat or kebab balls can be used for a different texture.
In Egyptian households, ghee is often preferred over vegetable oil due to its rich taste and aromatic quality that adds depth to the stew. The use of spices like cinnamon and bay leaves ties the dish back to ancient culinary practices used in Egypt for centuries.
Interestingly, the pairing of rice with vermicelli is a hallmark of many Middle Eastern cuisines, adding a unique texture and flavor to plain rice. This small addition transforms the dish into a more exciting and satisfying meal.
Understanding and embracing the flexibility of Basila Wa Roz allows you to adapt it to your taste preferences, making it a perfect dish to experiment with while staying true to its Egyptian roots. Enjoy this hearty stew as a comforting lunch or dinner, and experience a piece of Egypt’s rich culinary heritage!
