Iraqi Quzi with Rice and Lamb
Quzi is made in two stages, not one: the lamb simmers slowly for two hours until it falls apart, then browns in the oven for 20 minutes to form a crust. Meat that goes into the oven raw comes out tough outside and raw inside.
- Prep
- 25 min
- Cook
- 170 min
- Total
- 195 min
- Calories
- 640
Photo: Omar Chatriwala of Al Jazeera English — CC BY-SA 2.0 · Wikimedia Commons
Quzi is Iraq's foremost celebration dish, served at weddings and feasts. A whole animal or large pieces of lamb over spiced rice, garnished with nuts and raisins. It looks daunting, but it is simply patience across two stages.
Method
-
1
Simmer the lamb
Put the lamb in cold water, bring it to the boil and skim the scum. Add the onion, whole spices and salt.
⏱ 20 min -
2
Patience
Simmer gently for two hours until the lamb is tender and almost falling off the bone. Strain the broth and keep it.
⏱ 120 min -
3
Brown in the oven
Brush the lamb with the ghee and Iraqi spices and roast at 220°C for 20 minutes until a brown crust forms.
⏱ 25 min -
4
The rice
Rinse the rice and soak it 20 minutes. Soften the onion in ghee, add the drained rice, spices and saffron and stir for 3 minutes.
⏱ 26 min -
5
Cook the rice
Pour in the lamb broth at one and a half cups per cup of rice, bring it to the boil, then cover and cook over low heat for 18 minutes.
⏱ 22 min -
6
The nuts
Fry the almonds, pine nuts and pistachios in ghee, and soak the raisins in warm water for 5 minutes and drain.
⏱ 10 min -
7
Serve
Spread the rice on a large platter, set the browned lamb on top, and scatter the nuts, raisins and parsley. Serve the broth alongside.
Cooked it? Rate it
Your rating tells the next cook whether this recipe is worth their time.
✓ Thanks — your rating is in.
Tips that actually matter
- Two stages: a long simmer then a short browning. The oven alone gives tough meat.
- Cook the rice in the lamb broth, not water — that is half the flavour.
- Skim the scum in the first 15 minutes — it makes a real difference to the broth's clarity and taste.
- Soak the raisins before scattering so they are plump rather than dry.
People also ask
What is the difference between quzi and kabsa?
In kabsa the rice and meat cook together in one pot. In quzi the meat is simmered and browned separately and the rice is cooked on its own in the broth, then they are combined — so the meat has a crust.
What is the Iraqi spice mix?
A blend of coriander, cumin, cinnamon, cardamom, clove, black pepper and nutmeg. Substitute: mixed spice plus a pinch of cinnamon and cardamom.
Can I use chicken?
Yes — a whole chicken simmers 45 minutes and browns for 25. The same principle in far less time.
Cook mode
Iraqi Quzi with Rice and Lamb
-
1
Simmer the lamb
Put the lamb in cold water, bring it to the boil and skim the scum. Add the onion, whole spices and salt.
-
2
Patience
Simmer gently for two hours until the lamb is tender and almost falling off the bone. Strain the broth and keep it.
-
3
Brown in the oven
Brush the lamb with the ghee and Iraqi spices and roast at 220°C for 20 minutes until a brown crust forms.
-
4
The rice
Rinse the rice and soak it 20 minutes. Soften the onion in ghee, add the drained rice, spices and saffron and stir for 3 minutes.
-
5
Cook the rice
Pour in the lamb broth at one and a half cups per cup of rice, bring it to the boil, then cover and cook over low heat for 18 minutes.
-
6
The nuts
Fry the almonds, pine nuts and pistachios in ghee, and soak the raisins in warm water for 5 minutes and drain.
-
7
Serve
Spread the rice on a large platter, set the browned lamb on top, and scatter the nuts, raisins and parsley. Serve the broth alongside.
Comments
Cooked it? Tell us how it went, or ask a question — we read every comment.