Carrots and peas stew – Style of Beirut

March 17, 2022  •  Class: , ,

That is an emblematic consolation meals on the Lebanese desk; the carrot and peas stew simmers gently in a tomato and meat-based broth, the greens are added midway by means of, and eventually the  cilantro pesto (to present the stew a spark of taste)is thrown within the final minute. This stew (aka yakhneh) can be made vegan,  tastes mild and scrumptious and can be nice for a heat climate lunch, whereas the meat-based model is healthier suited to chilly days…

The meat used for this stew (and all the opposite stews) is often lamb shanks, lower into chunks with the bone. Nevertheless, substituting beef shanks is extra economical and works effective. The cilantro pesto will be substituted for mint pesto (see word, identical method). The rice pilaf that’s served with the stew (to pour the stew on high of the rice pilaf) at all times consists of long-grain rice (often Uncle Ben’s or an analogous selection) and fried vermicelli noodles.

We used to eat this stew at dwelling once we had been children once we’d get dwelling from college throughout lunch break ( a protracted, very long time in the past). Additionally it is one of many conventional stews on menus of cafeterias or mom-and-pop eateries all through Lebanon.

As is at all times the case with conventional Lebanese cooking, that is slow-cooking; to hurry issues up, there are two issues that may be ready forward: the meat broth and the cilantro pesto. Each will be safely saved within the freezer for a number of weeks. Having these two able to go will mean you can get that stew completed in lower than half-hour, particularly if utilizing frozen peas in a bag as an alternative of contemporary peas and carrots. I want the contemporary veggies if they’re accessible, after all, however the frozen peas work effective.

I often prefer to make a big amount, as a result of this stew freezes properly and I can divide it up into small 12-ounce parts to seize anytime!

Carrot and peas stew




Carrots and peas stew

Joumana Accad
Mediterranean, Center Japanese
March 17, 2022

Complete Grain/Bulgur/Rice, Predominant Dish, Meats,

vermicelli, lebanesefood, rice, inexperienced peas, carrots, beef shanks, cilantro pesto, rice pilaf, consolation meals,

6-8 servings

Prep Time: 45 minutes

Cook dinner Time: 2 hours


2 lbs beef shanks (can use much less)

1 Tbsp oil or spray to prep the pot earlier than browning the meat

2 Tbsps beef bouillon powder or 1 1/2 tsp salt +1 tsp black pepper +1 tsp cinnamon +1 tsp allspice (use roughly to style)

1 giant yellow onion, chopped (can use 2 onions)

1 or 2 bay leaves (elective)

1 can tomato paste (6 oz)

1 can tomato sauce with out salt (or modify salt) (12 oz) (elective)

2 lbs inexperienced peas

1 1/2 lbs carrots, peeled and sliced

2 batches cilantro or mint pesto (see Be aware)

Rice Pilaf: 

2 cups long-grain pilaf

1 1/2 cup vermicelli pasta, broken-up into 1/2 inch items

1/4 cup clarified butter or oil

salt or 1 Tbsp hen bouillon powder

6 1/2 cups water (or broth)




  1. In a big pot or Dutch oven over medium warmth, pour a bit oil and when the pot heats up brown the meat on either side, including some bouillon powder or spices (will be salt and pepper or salt with some allspice and a pinch of black pepper and cinnamon or any spice you prefer). Add 6-7 cups of water and canopy the pot; decrease the warmth and let it simmer slowly for 45 minutes; add the tomato paste, stir a bit, and the tomato sauce (when you like extra tomato taste) and let it prepare dinner one other 45 minutes. At this level, you may freeze the stew and resume cooking later. If serving instantly, drop the carrot cash and simmer one other 20 minutes.
  2. Add the peas to the pot, stir a bit, and add the cilantro pesto beforehand made or frozen. Stir and simmer a couple of minutes. Style and modify seasoning and serve heat with the rice pilaf.

Recipe Notes

Rice pilaf:

  1. Warmth the butter over medium warmth in a big saucepan. Stir-fry the vermicelli pasta, stirring it now and again to ensure to get it browned and toasted however not burnt, about 5 to eight minutes.
  2. Add the rice and stir-fry it for a couple of minutes till it turns translucent whereas warming the water in a water boiling electrical kettle or within the microwave. Add the water (finest if boiling) and canopy the saucepan. After the combination boils, instantly cut back the warmth to low and let it simmer for 20 minutes till the floor of the rice exhibits little holes all through.
  3. Uncover, style a grain or two and if cooked correctly, cowl the pan, take away from the warmth.

Mint/Cilantro pesto

  •  1/4 cup olive oil or clarified butter or ghee
  • 1 or 2 tablespoons of garlic paste (garlic cloves chopped and mashed in a mortar with 1 teaspoon of salt or extra, to style)
  • 1/4 cup powdered mint.
  1. Warmth the ghee in a skillet over medium warmth. Add the garlic paste and mint powder, stir gently for a couple of seconds; as quickly because the combination will get coated with butter and begins to get aromatic, take it off the warmth and swirl it into the stew.

NOTE: The cilantro pesto is made the identical means, utilizing a cup (packed) of chopped contemporary cilantro leaves.

stir-fry fideos

fry rice briefly

rice pilaf

  1. In a saucepan, over medium warmth, stir-fry the vermicelli or fideos till mild brown; add the rice and fry for a minute or extra till it turns translucent.
  2. Add the water and the salt or bouillon powder. Cowl and as quickly because it boils decrease the warmth and let it simmer for about 20 minutes or till it varieties small holes on the floor of the rice. Serve.

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