Bezelye yemeği (pea stew)

Bezelye yemeği is a delicious Cypriot vegetable stew, with similar dishes found across the Mediterranean. Pronounced 'beh-zehl-yeh', the key ingredient and the one the dish is named after is peas, which give it a delicate, sweet flavour.

The rich tomato sauce is simply seasoned with warming ground black pepper, with chopped parsley and lemon juice adding freshness to lift the dish. The addition of extra virgin olive oil and artichoke bottoms providing an earthy depth, with Cyprus potatoes and carrots making it wholesome and filling. Bezelye yemeği is traditionally served with fresh or toasted bread and a dollop of yoghurt on the side. It can also be served with a rice dish like şehriyeli pilav, if preferred.

If the carrots are thick (over 3cm wide), you can split them in two lengthwise before cutting into pieces. Petit pois offer a sweeter flavour than garden peas, but you can use either depending on the flavour you like more.

Although we use frozen artichoke bottoms and peas, you can use fresh vegetables when in season, but they will take longer to cook. Tinned artichoke hearts are also suitable, but they are much softer and need less cooking time. You will need to adjust the recipe slightly if you use alternatives to the ones listed in the ingredients.

Serves 4 to 5 | Preparation time: 15 minutes | Cooking time: 1 hour and 25 minutes | Additional time: To defrost the artichoke bottoms

Ingredients

250g frozen artichoke bottoms, defrosted	Sunflower oil, for frying
2 medium onions, chopped	400g (2 to 3) medium-sized Cyprus potatoes (or other waxy potato variety), peeled and washed
400g tinned chopped tomatoes	1 tbsp tomato paste
½ tsp salt, or as desired	¼ tsp ground black pepper
1 chicken or vegetable stock cube dissolved in 750ml hot water	250g carrots, peeled and washed
4 tbsp extra virgin olive oil	2 tbsp lemon juice, or as desired
15g fresh parsley, chopped	400g frozen garden peas or petit pois

Hob heat settings

Method

Vegetable preparation

1. Completely dry the defrosted artichoke bottoms with a paper kitchen towel before cutting each in half. 

   
   

   

   
   

2. Cut each potato into quarters or sixths so that each piece is about 4 cm in size.

   
   

   

   
   

3. Cut the carrots into 1cm-thick rounds. If any carrots are thick (wider than 3cm), cut them first in half lengthwise, before cutting into 1cm-thick pieces.

   
   

   

Stew preparation

1. Lightly oil a large saucepan with sunflower oil and place on a medium-high heat. Once hot, fry the cut artichoke bottoms, turning over occasionally until lightly browned all over - about 5 minutes. Remove and place in a colander to drain off the excess oil. 

   
   

2. Return the saucepan to a medium-high heat and add a little more sunflower oil if needed. Fry the chopped onions for 5-10 minutes, or until slightly softened.

   
   

3. Add the potatoes and fry for a further 5 minutes, before adding the carrot rounds, chopped tomatoes, tomato paste, ground black pepper and salt. Continue to fry for another 5 minutes, ensuring the tomatoes are broken up with the back of a spoon. 

   
   

4. Add the hot stock and simmer while loosely covered for 30 minutes, stirring occasionally. 

   
   

5. Add the olive oil, lemon juice, parsley, peas and fried artichoke bottoms. Simmer while loosely covered for 20-30 minutes more, or until the carrots and potatoes are cooked and the sauce has thickened. The cooked potatoes should be fairly firm when you pierce them with a fork, similar to the firmness of potato salad. The vegetables should be kept submerged in the liquid while cooking. You can top up with a little hot water if it runs low, but not too much as you want the sauce to thicken. Again, stir occasionally while cooking. 

   
   

6. Serve with yoghurt and fresh or toasted bread on the side. You can also serve with rice if you would like a more filling meal.