Ruz w Bazaella

There are two ways every Arab kid had green peas - either in a stew or like this - and both will absolutely blow you away. This one is a very simple dish made in one pot with peas, rice, onion, and ground beef. It’s super easy to make big batches of so really ideal for anyone who meal preps or just likes to have leftovers for convenience. And as a final touch, I love to squeeze lemon all over!

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Serves: 6

Time: 1 hour

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Ingredients:

Ruz w Bazaella:

• 1 lbs Ground Beef

• 1 bag Frozen Peas

• 1 cup Basmati Rice

• 1 Yellow Onion

• 2 tbsp Arabic 7 Spice

• 2 tsp Salt

• 1 tbsp Ghee

Side Salad:

• 10-15 Cherry Tomato

• 1/2 Red Onion

• 1 cup Parsley (minced)

• 2 tsp Sumac

• 1 tsp Salt

Cucumber Yogurt:

• 2 cups Plain Yogurt

• 2 Persian Cucumbers

• 2 Garlic Cloves (minced)

• 1/2 Lemon

• 1 tsp Salt

• 2 tbsp Dried Mint

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Instructions:

Place a large heavy bottom pot on medium low heat. Dice the yellow onion and set aside. Add the ghee to the pot and stir until completely melted and the bottom of the pot is covered. Add the onions and saute until soft.

Add the ground beef and break apart into small pieces. Cook until the fat begins to render out. Season with salt and Arabic 7 Spice and mix well.

Add the frozen peas and mix in. Cook for 5 minutes until the peas are completely thawed and soft. Add washed basmati rice, a bit more salt if you like, and 2 cups of hot water. Bring to a simmer, cover, and cook on low heat for 10-15 minutes. Then turn off the heat, stir around, cover, and steam for another 10 minutes.

Slice the cherry tomatoes in quarters, cut thin slices of red onion, mince the parsley, and add all to a mixing bowl. Season with sumac and salt, mix well, and set aside.

Finely dice the cucumber, add to yogurt, minced garlic, lemon juice, dried mint, and salt. Mix well and set aside.

Plate everything together and enjoy.