Ouzi (Ruz wa bazella)
Ouzi or Ruz wa bazella (rice with peas) as we call it at home is so easy to make and so favorful. You can make this dish all year! You can replace the beef or Lamb with chicken or make it vegan without the meat. This is also perfect for when you have guests. You don’t have to make it in the phyllo dough, it’s perfect as is! I hope you get to try this recipe.
Recipe: (will make about 14 ouzi parcels or a large serving dish of rice)
800 g ground lamb or beef 80% lean (meaning 20% of the meat should be beef fat)
2 large cloves garlic or 2 tsp minced garlic
1/2 cup minced cilantro
2 cups frozen peas
2 cups carrots, peeled and diced
2 1/2 cups long or medium grain rice, washed and soaked
4 1/2 cups water, hot
3 tsp Lebanese 7 spices
1/2 tsp ground cinnamon
1 1/2 tsp salt
1/2 cups Pine nuts and Cashews, toasted with ghee or butter (optional)
For parcels (this step is optional): 1 package phyllo dough, 1 stick butter, almonds (peeled)
Sides for this dish: Greek yogurt or fattoush salad
Directions: (I recommend using a large pot to make this a one pot dish)
Prepare your vegetables and herbs. Peel the carrots, then dice it into small triangles but cutting the carrot lengthwise twice and then cutting it into thin pieces width wise. Defrost peas. And mince cilantro, wash then remove the bottom stems and thinly mince the levees.
Wash the rice in a bowl with cold water 3-4 times until the water runs clear (not white) using a colander. Then soak the rice in a bowl with cold water for 30 minutes. This step is important to prevent mushy rice.
In a large pot, add ground meat and cook until it browns but the meat isn’t dry.
Then add garlic and minced cilantro on top of the cooked meat and sauté with 1 tsp of the 7 spices and 1/2 tsp of salt for 2 minutes on medium heat until the cilantro welts or becomes dark in color.
Add the peas and carrots on top of the meat and sauté again on medium heat for 5 minutes. While occasionally stirring the ingredients in the pot.
Drain the rice, add on top of the cooked meat and vegetables. Then add the rest of the spices: 2 tsp 7 spices, 1 tsp salt, and 1/2 tsp cinnamon. Mix all the ingredients well.
Then add the hot water in the pot on top of the rice mixture.
Mix all the ingredients with the water again, cover the pot with a lid, and place it on high heat and bring the rice to a boil. Once it starts to form bubbles on the top. Reduce the heat to a simmer or low and cook for 30-35 minutes or until the rice is cooked and the water evaporated.
With a fork or a spoon, mix the cook rice with meat and vegetables in the pot and then let it rest for 10 minutes. In the meantime, prepare your toasted nuts.
For nuts, place 1 tbsp butter or ghee in a pan on medium heat and then add nuts. Constantly mix the nuts for a few minutes until they are golden in color, immediately transfer to a bowl to cool down.
You can serve the dish as is with the toasted nuts on top of the rice. Add a side of yogurt or fattoush salad. OR you can turn them into ouzi parcels, directions below.
I used 4 in spring form pans, you can also use a small bowl, then remove the parcel into a sheet pan to bake.
Brush the small pan or bowl with butter. Then press 2 sheets of phyllo dough into the pan or bowl, making a place for the rice.
First add toasted buts, then spoon the rice into the phyllo dough. Then cover the top of the rice with the remaining phyllo dough that is hanging out. Brush each layer of phyllo dough with butter before putting the next layer on the top.
Place the ouzi parcels in a pan and bake at 400 F for 15 minutes or until the phyllo dough is golden in color.
Remove on top a large serving dish or individual plates, then top with toasted almonds.
Serve!
