Riz oo Bazalyah ma3 Jazarرز بالبزالية مع جزر

This is a really quick, easy, delicious and healthy dish. Riz oo bazalyah ma3 jazar literally translates to rice and peas with carrots. Every time i think of this dish i remember Ranya O. and Nour A. because Ranya use to make it when she invited us over because it was one of Nour's favorite dishes (although from what i remember she likes potato in it too and Ranya use to make it that way for her). I think i love food and cooking so much is because it reminds me of all the good memories i have. Here is how to make Riz oo bazalyah ma3 jazar

I start off by cutting baby carrots into 4 and i use a frozen bag of peas. I saute them in a little oil just to cook them a little.

Next i add in about a tablespoon or so of tomato paste (you can use fresh tomatoes if you want, just puree them in your blender) Mix the tomato paste until it kind of sticks to the side of the pan and he flavor intensifies, about 2 or 3 minutes.

Next add in your lamb cubes that were boiled ahead of times along with the broth from when the meat was boiled (i had made pot roast the night before so i use the extra meat i had instead of boiling new meat) Add enough broth so that all the peas and carrots are covered. C

Cook for about 30 minutes (uncovered so it can thicken) or until the carrots are soft. Serve with vermicelli rice and a sprinkle of black pepper. The Mixture should be somewhat thick because of the tomato paste, you don't want it too watery but it shouldn't be thick either.

Written Recipe:

3/4 bag of baby carrots or about 2 cup of cut carrots

1 bag of frozen peas

1 cup or .5lbs of boiled lamb cubes (cooked with onion, cloves, cinnamon stick, salt and bay leaf)

1 1/2 tablespoons of tomato paste

salt to taste

1 tablespoon (or so) of oil