Green Peas with Rice is a traditional Lebanese dish that is cooked in every household. This dish contains proteins and carbohydrates, so it's a balanced dish. Everybody know that green peas are a good source of Vitamins A, B6 and C.


Yields: 6 portions

- 500 grams cubed beef (chuck or shank)
- 2 medium size onions, finely diced
- 4-5 tbsp. vegetable oil (I use canola)
- 1 liter gluten-free chicken or beef stock (You can also use water)
- 2 tbsp. tomato paste
- 1 can crushed tomatoes
- 1 tsp salt
- Freshly ground black pepper
- ½ tsp ground cinnamon
- ½ tsp allspice
- 1 cinnamon stick
- 2 bay leaves
- 1 rosemary stick
- 3 carrots peeled and cubed, or 15-20 baby carrots
- 2 cans (400 grams each) green peas (sieved and washed) or one bag of frozen peas


  1. Put the oil in a pot on the stove. 
  2. Add the diced onions and ½ tsp of salt. 
  3. Cook the onions on medium heat until translucent and soft. 
  4. Add the cubed beef and stir well until seared from all sides. 
  5. Add the tomato paste and crushed tomatoes. 
  6. Add the remaining salt, black pepper, ground cinnamon, allspice and stir well. 
  7. Add the cinnamon stick, bay leaves, rosemary,and stock (or water). 
  8. Cover the pot and let the meat simmer on low heat for around 1 hour, or until the meat is tender (depending on the type of meat you choose). 
  9. Add the carrots and boil for around 10 more minutes or until the carrots are tender. 
  10. Add the peas, adjust salt and pepper, and let it simmer for 10 more minutes. 
  11. Serve with white steamed rice or boiled rice.