Bizeli Yiaxni – Pea Stew with Carrots and Potatoes (Μπιζέλι Γιαχνί)
Bizeli Yiaxni – Pea Stew with Carrots and Potatoes (Μπιζέλι Γιαχνί)
A humble, comforting Cypriot classic – peas, potatoes and carrots are gently braised in a rich tomato and olive oil sauce, scented with oregano and cinnamon. Simple, nourishing and nostalgic. Perfect for a midweek family dinner.
Ingredients
Method
- Heat the olive oil in a large heavy-based pot over medium-low heat. Add the onions and cook for 15-20 minutes, stirring occasionally, until soft and golden.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant.
- Add the diced tomatoes, oregano, paprika, cinnamon, salt and pepper. Stir well to combine.
- Add the carrots, potatoes, peas and vegetable stock. Stir well.
- Bring to the boil, then reduce the heat to a gentle simmer. Cook uncovered for 45-60 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened. Add a little extra water if needed during cooking.
- Taste and adjust the seasoning.
- Serve warm with a squeeze of lemon, freshly chopped parsley and plenty of fresh bread, ideally koulouri daktylia.
Notes
Nik’s Tips: If the tomatoes are particularly acidic, add 1 teaspoon of sugar to balance the sauce. I sometimes also add a handful of chopped celery leaves for extra flavour. This dish is even better the next day once the flavours have had time to develop.
