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Cooked pea stew with rice in a plate

Pea Stew (bazella)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Wafa Shami
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 4 Servings 1x
  • Category: Entree
  • Method: Stove
  • Cuisine: Middle Eastern
  • Diet: Diabetic


This peas stew recipe or also known as bazella w riz in Arabic or bazella stew is a hearty warm comfort dish consisting of peas cooked with meat in tomato sauce.


  • 1 small chopped onion
  • 1 pound, chunks minced or ground lamb or beef
  • A pinch of cinnamon, allspice, and nutmeg for the meat
  • 3 tablespoons neutral oil (divided)
  • 1 pound (about 2 cups) of fresh or frozen peas
  • 2 carrots chopped (optional), fresh or frozen.
  • 3 cups fresh tomato sauce (about 4 medium size ripe tomatoes) blended with 1/2 cup of water.
  • 1 tablespoon tomato paste.
  • 1 teaspoon allspice.
  • 1 teaspoon sea salt (adjust to taste).



  • Make sure to saute vegetables for about 5-7 minutes or until soften before adding tomato juice.
  • If using fresh vegetables, carrots take longer to cook than peas so make sure to saute them for up to 7 minutes before adding peas.
  • It's best to avoid cooking this dish with sweet peas, preferably use any other regular peas that are not sweet.
  • If you use lamb chunks I recommend cooking them in a pressure cooker, as they take longer to cook in a regular pot.