Bissilla literally means peas, technically, you would call this bissilla ou rouz, peas with rice. The Italians have risi e bisi, which is similar and also completely different, but I digress. This is such a simple recipe and produces something truly delightful. It really isn't much to look at, honestly, but it really is delicious and satisfying. It is one of the times that using frozen vegetables is really just as good as using fresh. Most of the time it is made with meat, either stewing beef or lamb, or ground beef or lamb (as more of a short cut), but this vegetarian version is truly good on its own, not just as a substitute. Besides all of that, it is super quick to prepare, making for a fantastic weekday meal. This is stewy, not soupy, and is always served with rice. I start cooking the rice at about the same time I start heating the skillet for this dish.

olive oil, or fasting friendly oil for sautéeing (use half butter - clarified butter, or sammen/samneh, is really best - and half olive oil when it isn't a fasting season)
1 medium onion, finely chopped
6 cloves garlic, minced
2 1/2 teaspoons kosher salt
2 teaspoons ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons Aleppo pepper flakes (optional, but really not)
freshly ground black pepper, to taste
6 ounces tomato paste
2 pounds peas, fresh or frozen
1 cup tomato juice
1 cup water
2 bunches fresh dill, finely minced
juice of one large lemon, strained

Heat a skillet with sides over medium-high heat. Add a generous swirl of oil, or oil and butter, and add onions. Sauté for a few minutes, then add garlic, salt, cumin, coriander, Aleppo pepper, and black pepper. Cook for a minute or two.

Add tomato paste and cook well with aromatics for another minute or two. Stir in the peas, tomato juice, and water, and stir thoroughly. Bring to a boil and reduce heat to low, simmering uncovered for about 10 minutes, until reduced and thickened.

Just before serving, sprinkle with dill and the juice of the lemon. Taste for seasoning and adjust, if necessary. Serve with hot rice.

Labels: Fasting as a Family, Homemaking, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 11:25 AM