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–+ servings

Iraqi Quzi Recipe

Quzi is a traditional Iraqi dish featuring tender, roasted lamb served over yellow rice.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine Iraqi, Middle Eastern
Servings 8
Calories 1017 kcal

Ingredients
  

Meat

  • Lamb shanks (or lamb shoulder cut into smaller pieces) - 5 lbs
  • Cinnamon sticks - 3 sticks
  • Green cardamom - 6 pods
  • Bay leaves - 3
  • Cloves (whole) - 8
  • Allspice berries (whole) - 8
  • Black peppercorns (whole) - 8
  • Salt - 2 tsp

Rice

  • Basmati rice - 4 cups
  • Lamb broth - 6 cups
  • Salt - ½ tsp
  • Vegetable oil - 4 Tbsp
  • Turmeric powder - 1 tsp

Garnish

  • Slivered almonds - ¾ cup
  • Vegetable oil - 1 Tbsp
  • Raisins (gold or brown) - ½ cup
  • Parsley (finely chopped) - ¼ cup

Instructions
 

  • Rinse the lamb and rub it with salt.
  • Wash off the salt and place in a deep pot and cover with water.
  • Place over medium heat and let it come to a boil for 10 minutes, skimming off any foam.
  • Add the whole spices and salt, cover the pot and allow it to cook at a low rolling boil for 1-2 hours.
  • Check the water periodically and add more as needed to ensure the lamb is fully covered. Ensure the lamb is tender before moving to the next step.
  • Remove the lamb and place it in an oven safe dish.
  • Strain the broth and set aside.
  • Add 2 ladles of the broth to the bottom of the oven dish with the lamb.
  • Add more spice blend if desired.
  • Cover the lamb tightly with foil and roast it in the oven at 400F for 2-3 hours until it is falling off the bone tender.
  • During the last 10 minutes, remove the foil and broil the top to get some color.
  • Wash the rice well until the water runs clear and drain it.
  • In a pot over medium heat add the rest of the broth along with the salt, oil and turmeric.
  • Taste to ensure it has enough salt.
  • Add the rice to the pot, mix, then allow it to come to a rolling boil on medium heat.
  • After 3 minutes, cover it, turn the heat to low, and allow it to cook for 20 minutes undisturbed.
  • After 20 minutes, turn off the heat and let it rest for a further 10 minutes.
  • Fluff with a fork.
  • Finely chop the parsley
  • Fry the almonds in the oil, stirring constantly to prevent burning.
  • Once golden brown, remove from the pan and set aside in a bowl.
  • In the same pan using the residual oil, add the raisins and toast them for a few minutes until they're soft.
  • To serve, add the rice to a large serving dish, then top with the lamb.
  • Sprinkle the almonds, raisins and parsley on top.

Nutrition

Calories: 1017kcalCarbohydrates: 39gProtein: 89gFat: 55gSaturated Fat: 18gCholesterol: 312mgSodium: 991mgFiber: 4gSugar: 8g
Keyword Iraqi Quzi Recipe
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