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Holidays & Special Occasions

Ouzi Ardani

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25 min
Prep
2 hr
Cook

Ingredients

  • 1.5 kg (3.3 lb) bone-in lamb shoulder or leg
  • 2 onions, quartered
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1.5 tsp salt
  • 500 g (2.5 cups) long-grain rice, rinsed (17.5 oz)
  • 300 g (10.5 oz) ground beef or lamb
  • 3 tbsp vegetable oil
  • 1 tsp ground cardamom
  • 1/2 tsp ground nutmeg
  • 80 g (2/3 cup) mixed almonds, pine nuts and pistachios, toasted
  • 50 g (1/3 cup) raisins

Method

  1. Place the lamb in a large pot with the onions, cinnamon, allspice and 1 tsp salt, cover with water, and simmer for 1.5 hours until very tender.
  2. Remove the lamb and reserve the stock; keep the meat warm.
  3. In a large saucepan, brown the ground meat in vegetable oil with the cardamom and nutmeg, about 8 minutes.
  4. Add the rinsed rice and toast briefly, then pour in 900 ml (3.75 cups) of the reserved lamb stock and remaining salt.
  5. Bring to a boil, cover, reduce heat, and simmer for 18 minutes until the rice is tender and liquid absorbed.
  6. Stir half the toasted nuts and raisins through the rice.
  7. Mound the rice onto a large serving platter and place the whole cooked lamb pieces on top.
  8. Scatter the remaining nuts and raisins over the dish just before serving.

Introduction: Ouzi is a festive centrepiece dish of spiced rice studded with nuts and minced meat, traditionally stuffed inside pastry or served alongside slow-roasted lamb, brought out for weddings and large family celebrations where feeding a crowd generously is a mark of honour.

Cultural Background: Ouzi is a festive centrepiece dish of spiced rice studded with nuts and minced meat, traditionally stuffed inside pastry or served alongside slow-roasted lamb, brought out for weddings and large family celebrations where feeding a crowd generously is a mark of honour.

Tips: For an authentic festive presentation, the lamb can be finished under a hot grill for a few minutes to crisp and brown the exterior before serving atop the rice.

Variations: A traditional version wraps the rice and meat together in pastry before baking, though the open platter style is more common for large family gatherings today.

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

Reheating: Reheat the rice in a covered pan with a splash of stock; warm the lamb wrapped in foil in a 160°C (320°F) oven for 15-20 minutes.

FAQs:

Q: Can I use chicken instead of lamb?

A: Yes, a chicken version is common for smaller gatherings and cooks faster.

Q: Why toast the nuts separately?

A: It keeps their crunch, as adding raw nuts directly to the hot rice can make them soggy.

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