Green Peas with Allspice and Mushrooms
Published by Harvard Common Press
Bizzeh b’jurah is so popular that there are rarely any leftovers. The key to its unique taste is the allspice, which turns mundane peas into something memorable. Serve alongside m’jedrah (Rice with Lentils), riz (Basic Syrian Rice), kusa b’jibin (Squash Cheese Pie), or dja-jeh mish mos (Sweet-and- Tart Chicken with Apricots).
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseside dish, vegetable
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, vegan, vegetarian
Taste and Texturechewy, garlicky, savory, spiced
Type of Dishvegetable
- 2 tablespoons olive oil
- 1 cup coarsely chopped yellow onions
- 1 teaspoon minced garlic
- 3 cups thinly sliced white mushrooms
- ¼ cup cold water
- One 20-ounce package frozen peas (preferably small), defrosted, or 4 cups fresh peas
- ¼ teaspoon salt
- Several grindings of black pepper
- ½ teaspoon ground allspice
- 1 recipe Basic Syrian Rice (optional)
Heat the oil in a large saucepan over medium heat and cook the onions, stirring, until golden and soft, 3 to 4 minutes. Add the garlic and cook, stirring, until the garlic turns golden, about 1 minute. Add the mushrooms and cook until they begin to turn brown and soften, 3 to 4 minutes.
Add the water and peas. Cover and cook over medium heat for 8 minutes, stirring occasionally. Add the salt, pepper, and allspice and mix well. Cook for an additional 2 minutes. Serve hot in a medium-size bowl or over the rice.
2002 Jennifer Felicia Abadi