Bazella w Riz (بازيلا و رز) — Lebanese Peas and Rice with Ground Lamb

• 280 gBasmati rice, rinsed (Rinse until water runs mostly clear)
• 600 mlWater (For cooking the rice)
• 5 gFine salt (About 1 tsp)
• 15 mlOlive oil (About 1 tbsp)
• 350 gGround lamb (80–85% lean works best)
• 150 gOnion, finely diced (About 1 medium onion)
• 2 tspGround allspice (Classic Lebanese seasoning for meat)
• 0.5 tspGround cinnamon (Adds warmth without tasting sweet)
• 0.5 tspBlack pepper
• 10 gGarlic, minced (About 3 cloves)
• 30 gTomato paste (About 2 tbsp)
• 400 gCrushed tomatoes (One standard can)
• 450 gFrozen peas (No need to thaw)
• 15 mlLemon juice (About 1 tbsp)

Instructions

1. 1

   Rinse the basmati rice in several changes of water until the water runs mostly clear, then drain well. Let it sit in the strainer while you start the other components so excess water drips off and the grains cook up fluffy.

2. 2

   Cook the rice: add 600 ml water, 5 g salt, and 15 ml olive oil to a pot and bring to a boil. Stir in the drained rice, return to a strong simmer for 30 seconds, then cover and reduce to the lowest heat for 15 minutes; rest off-heat (covered) for 10 minutes before fluffing.

3. 3

   Make the lamb topping: heat 15 ml olive oil in a skillet over medium-high heat, then add the diced onion and cook for 6–8 minutes until lightly golden. Add the ground lamb and break it up well; cook for 8–10 minutes until browned and any liquid has evaporated.

4. 4

   Season the lamb with 2 tsp allspice, 1/2 tsp cinnamon, 1/2 tsp black pepper, and 4 g salt, then stir for 30 seconds to toast the spices. Turn off the heat and keep the lamb warm; this prevents overcooking while you finish the peas.

5. 5

   Start the pea stew: in a saucepan, warm 15 ml olive oil over medium heat and add the minced garlic for 30–45 seconds until fragrant. Stir in the tomato paste and cook it for 60 seconds to deepen its flavor and remove any raw edge.

6. 6

   Add the crushed tomatoes and 300 ml water, then bring the sauce to a gentle simmer. Season with 4 g salt, 1/4 tsp black pepper, and 1/2 tsp allspice, and simmer for 8 minutes so the sauce thickens slightly and tastes rounded.

7. 7

   Stir in the frozen peas and return to a steady simmer. Cook for 10–12 minutes, stirring occasionally, until the peas are tender and the sauce is thick enough to lightly coat them; if it reduces too much, add 30–60 ml water and simmer 2 minutes more.

8. 8

   Finish the stew with 15 ml lemon juice and simmer for 1 minute to brighten the tomato-pea flavor. Taste and adjust only with an additional 1 g salt if needed, then remove from heat and let it sit for 3 minutes to settle and thicken.

9. 9

   To serve, spoon a bed of rice onto each plate and ladle the peas and tomato sauce over the top. Finish with a generous spoonful of the spiced ground lamb, making sure each portion gets both browned meat and some of the onion.