Egyptian Peas and Carrots Stew (Besilla) Vegan Recipe | بازلاء | The Egyptian Cook

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is lower in sodium.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro provides a fresh flavor.

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: green bell pepper

Green bell pepper is less sweet and more economical.

Start with a pan flip!

Fry diced onion and minced garlic.

Season with paprika, ground coriander, ground cumin, sea salt, black pepper, and white pepper.

Add as much seasoning as you want!

Add tomato paste and roughly diced tomatoes.

Add water and keep this at a medium low simmer for about 15 minutes.

Mix in diced carrots and cook for about 10 minutes until fork tender.

Incorporate the peas and let this cook for a few minutes.

Serve besilla with vermicelli rice and squeeze lemon juice on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary