published May 29, 2023 When it comes to crafting timeless recipes, simple, quality ingredients are key. And, this recipe for Egyptian pea stew is a prime example! Popular throughout the Middle East, you will find a host of different regional spellings for Egyptian pea stew. They include but are not limited to: bisilla, basilla, bazella, basilla wa roz (peas and rice), and bisala wa gazar (peas and carrots). This traditional Middle Eastern dish teams the unassuming pea with sauteed onion, garlic, and spices that burst with flavor in a thick, savory tomato broth. This vegetarian dish will fill you up without slowing you down! Recently while traveling through Egypt I had this on several occasions, going back for more at the buffet line on the cruise we were on. I talked with the chef several times and we shared recipes. This is one of those. Enjoy! For other stews from along the Silk Road, check out my Moroccan Chicken Stew, Spiced Eggplant Stew, or this Lamb Stew (Dal Gosht ).
HOW TO MAKE EGYPTIAN PEA STEW
- Saute the Onion. Heat the butter and oil in a skillet over medium heat. Toss in the diced onion and saute for one minute before adding the garlic, cumin, coriander, salt, and black pepper. Stir in the spices and saute until the onions turn a light golden brown. Love this recipe? Share it with the world on Pinterest.
- Cook the Rice. Get started cooking your Egyptian Rice with Vermicelli or whichever rice recipe you have chosen. Keep the rice separate until time to serve.
- Combine Stew Ingredients. Add the tomato paste to the sauteed onions and spices. Cook for one minute, then stir in the tomato juice, water, and peas.
- Stir & Simmer. Make sure all the ingredients are thoroughly mixed, bring the basila to a boil, then turn the heat down to low. Let it simmer for about 10 minutes as the sauce reduces and thickens.
- Season & Serve. If desired, season with Maggi seasoning or other seasoning to taste. Serve hot over a plate of rice and vermicelli. Enjoy!
