# 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.

**Iraqi Cuisine · 195 min · 8 servings · 640 kcal per serving**

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.

## Ingredients


### The meat
- 2 kg — bone-in lamb in large pieces
- 2 — onions
- 6 — cardamom pods
- 3 — bay leaves
- 2 sticks — cinnamon
- 6 — cloves
- 1 tbsp — salt

### For browning
- 2 tbsp — Iraqi spice mix
- 2 tbsp — melted ghee

### Rice
- 4 cups — basmati rice
- 1 — onion, chopped
- 1 tbsp — Iraqi spice mix
- 0.5 tsp — saffron or turmeric
- 0.25 cup — ghee

### Garnish
- 1 cup — toasted almonds, pine nuts and pistachios
- 0.5 cup — raisins
- 0.25 cup — parsley

## 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.
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.

## Tips

- 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.

## FAQ

### 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.

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Source: https://hanakoleah.com/en/iraqi-cuisine/iraqi-quzi-with-rice-and-lamb
Edited by: Marwa Mohamed
Last updated: 2026-10-29