This bazella w riz without meat is an easy vegan Lebanese pea stew recipe. Sweet peas and carrots simmered in a tomato base. Traditionally served over a bed of rice such as Lebanese vermicelli rice.
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What Is Bazella w Riz?
The Arabic word, "bazella" translates in English to green peas.
Bazella is pronounced as bah·zel·lah.
The Arabic words “w riz” translates to “with rice” and is pronounced as "wah rizz".
So when someone says “I’m making bazella w riz for dinner tonight” this usually denotes this easy (Middle Eastern) Lebanese pea stew recipe served with rice.
This recipe is also known as yakhnet bazella and is traditionally made with meat, however, this is a vegan/vegetarian version without meat.
There are slightly different versions of this recipe depending on the Middle Eastern region/country. See some variations below.
Why You’ll Love This Recipe
- Super easy and quick - no thinking needed, just use one pot to make the whole dish. Once all the ingredients are tender, this vegan Lebanese stew is done.
- Hearty and wholesome, a classic Lebanese dish.
- A kid favorite - it’s the go-to for super-busy parents as all kids love the flavor combination of this green pea stew with a side of rice.
- It’s gluten-free, vegan, packed with protein, and oil-free (I particularly love how I am able to cook this without any added oil).
Ingredients You’ll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Bazella (Peas) - I always use frozen peas. Baby peas can be used, or even fresh peas that have been shelled. This is the main ingredient in this Lebanese pea stew.
Carrots - I generally use fresh carrots that I slice into thin coins (or bite size pieces), however, frozen carrots can also be used (purchase a bag of frozen peas and carrots).
If you have lots of carrots, consider making my carrot and celery soup.
Fresh onion and garlic - are the aromatics of this Lebanese stew. The onion will need to be finely diced and the garlic will need to be crushed.
Vegetable stock - use a good quality veggie stock that has minimal ingredients such as Massel (affiliate link) however if you are avoiding oil, use one without oil.
Homemade vegetable broth can be used too.
Cilantro (fresh coriander leaves) will help to flavor the stew. If you can’t get your hands on this fresh herb, use the dry variety (affiliate link) to taste. Use the soft coriander stalks also, chop these and the leaves finely.
Cracked black pepper is important in this bazella w riz without meat, so use good fresh pepper, preferably pepper that you’ve freshly cracked.
How To Make Bazella W Riz Without Meat
Fry The Onion and Garlic
Over medium-high heat, add 2 spoonfuls of vegetable stock to a large pot (I like using a dutch oven (affiliate link)) and add the diced onion.
Sweat until semi-translucent and then add the crushed garlic, you will need to continuously stir.
Fry for about a minute until the garlic has softened.
Soften The Carrots
Add the carrot coins, passata, remaining vegetable stock (affiliate link), finely chopped cilantro (coriander) and freshly cracked black pepper.
Stir everything together, once a gentle boil is achieved turn the stovetop to medium heat and simmer until carrots are semi-tender.
Approximately 5 minutes with the lid on.
Simmer The Peas
Reduce heat to medium-low and stir through peas. Simmer for approximately 10-15 minutes until all is tender with the lid on.
Turn off the heat. Serve your Lebanese pea stew on a bed of vermicelli rice, which is a famous Lebanese rice.
Tomato base - Often in place of the passata (tomato puree), I have used a tomato paste with vegetable stock. Use 1 small tub 4.9oz (140g) of tomato paste with 4 cups of vegetable stock. Or adjust to taste.
Potato - you may wish to add some cubed potato. Cut potatoes into small cubes, and add them to the onion and garlic stage to give them ample time to cook.
Corn - some people like to add corn kernels, add them with the carrots.
Before I changed my diet, I would enjoy this classic Lebanese recipe with meat, mostly cubed beef or lamb, sometimes with ground beef. This was added by browning off the meat in olive oil as step one, then continuing on as per this recipe.
If you are varying this recipe, you may need to adjust the cooking time to suit.
What To Serve With?
Peas cook very quickly, hence why they are added at the end so they don’t turn into mush.
Cut carrots as evenly as possible, to help with even cooking and for aesthetics.
Tomato base can be watered down if needed, by adding cups of water, or thickened up by using less stock.
As this Lebanese peas and carrots stew cooks through, it will get thicker. It will also thicken further when cooled.
For extra heat - add extra black pepper or a pinch of chili flakes.
This bazella is great as a leftover. Store in an airtight container in the fridge for up to 5 days once it has cooled down to room temperature. Reheat required portions as needed.
Yes, bazella stores well in the freezer for approximately 3 months. Simply portion out and store in an airtight container or snap-lock bag. If using a snap-lock bag, lay it flat in the freezer. Ensure bazella is completely cool before transferring to the freezer.
More Lebanese Cuisine Recipes
If you love this Lebanese bazella, then you will also love my Lebanese okra stew, another great comfort food dish and classic Middle Eastern stew.
A great way to use the leftover frozen peas and carrots to make my family’s most loved veggie rice with nuts.
Otherwise, try my Lebanese moussaka, which is known as maghmour. It also features a tomato-based sauce.
For street food, check out this list of vegan Lebanese street food.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Bazella w Riz Without Meat (Vegan Lebanese Pea Stew)
- 2 cups Frozen peas
- 2 small Carrots chopped
- 1 med Onion diced small
- 2 cloves Garlic crushed
- 2 cups Passata (tomato puree)
- 1 small handful Coriander fresh cilantro
- 2 cups Vegetable stock
- ½ teaspoon Black pepper cracked
- Over medium - high heat, add 2 spoonfuls of vegetable stock to a pot and add onion. Sweat until semi translucent and then add garlic. Fry for about a minute whilst continuously stirring.1 med Onion, 2 cups Vegetable stock, 2 cloves Garlic
- Add carrots, passata, remaining vegetable stock, cilantro (coriander) and pepper. Stir through and allow to simmer until carrots are semi tender. Approximately 5 minutes.2 small Carrots, 2 cups Passata, 2 cups Vegetable stock, ½ teaspoon Black pepper, 1 small handful Coriander
- Reduce heat to medium and stir through peas. Simmer for approximately 10-15 minutes until all is tender. Serve with vermicelli rice.2 cups Frozen peas
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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