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Holidays & Special Occasions

Quzi (Festive Stuffed Lamb and Rice)

★ ★ ★ ★ ★ (0)
45 min
Prep
2.5–3 hrs
Cook

Ingredients

  • 1.5 kg (3 lb) lamb shoulder or leg, bone-in
  • 1 onion, quartered
  • 2 bay leaves
  • 1 tsp ground cinnamon
  • 500 g (2 1/2 cups) basmati rice
  • 50 g (1/3 cup) raisins
  • 50 g (1/3 cup) toasted almonds and pine nuts
  • 1 tsp ground cardamom
  • 1 litre (4 cups) water, plus extra for the lamb

Method

  1. Place lamb in a large pot with onion, bay leaves and cinnamon, cover with water, and simmer for 2 to
  2. 5 hours until very tender, skimming foam as needed.
  3. Remove the lamb and set aside, reserving the cooking broth.
  4. Rinse and soak rice for 30 minutes, then drain.
  5. In a separate pot, toast rice briefly in a little of the lamb fat skimmed from the broth, then add cardamom and 1 litre of the reserved broth.
  6. Cover and simmer for 15–18 minutes until rice is tender, then fold in raisins, almonds and pine nuts.
  7. Mound the rice on a large platter and place the whole cooked lamb on top; serve immediately for the table to share.

Introduction: The centerpiece of major Iraqi celebrations, Quzi features slow-cooked lamb served over richly spiced rice studded with nuts and raisins, traditionally prepared for weddings, Eid and important family gatherings.

Cultural Background: The centerpiece of major Iraqi celebrations, Quzi features slow-cooked lamb served over richly spiced rice studded with nuts and raisins, traditionally prepared for weddings, Eid and important family gatherings.

Tips: Skimming the broth thoroughly while the lamb simmers gives a much cleaner, more fragrant rice.

Variations: Some households roast the cooked lamb briefly in a hot oven for extra color and a crisp exterior before serving. Not authentically vegetarian; lamb is central to this celebratory dish.

Storage: Refrigerate lamb and rice separately in airtight containers for up to 3 days.

Reheating: Reheat rice covered with a splash of broth; reheat lamb wrapped in foil in a 160°C (320°F) oven until warmed through.

FAQs:

Q: Can this be made with chicken instead of lamb?

A: Yes, a chicken version exists, though lamb is the traditional and most celebratory choice.

Q: Can the lamb be cooked a day ahead?

A: Yes, cook and refrigerate it in its broth, then reheat and assemble with fresh rice before serving.

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