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Iraqi Quzi: Slow-Roasted Lamb with Spiced Rice
Quzi is a cherished centerpiece of Iraqi cuisine, representing the pinnacle of hospitality. It's traditionally served at grand celebrations like weddings and Eid al-Adha, or to honor esteemed guests, symbolizing generosity and warmth.
Ingredients
- For the Lamb
- 3 kg Whole lamb shoulder or leg, bone-in (approx. 3kg / 6.5 lbs)
- 4 tablespoons Vegetable oil
- 2 teaspoons Ground cardamom
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground allspice
- 1 teaspoon Ground black pepper
- 2 teaspoons Salt
- 2 Onions, quartered
- 4 cups Water or stock
- For the Stuffing
- 3 cups Basmati rice, rinsed and soaked
- 2 Carrots, diced small
- 1 cup Raisins
- ½ cup Pine nuts, toasted
- ½ cup Slivered almonds, toasted
- ½ cup Pistachios, toasted
- 1 teaspoon Ground cardamom
- ½ teaspoon Ground cinnamon
- ½ teaspoon Ground black pepper
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil or ghee
- For the Rice Bed
- 4 cups Basmati rice, rinsed and soaked
- 6 cups Lamb stock (from roasting the lamb)
- 2 tablespoons Vegetable oil or ghee
- 1 teaspoon Ground cardamom
- 1 teaspoon Salt
- ½ teaspoon Saffron threads
- For Garnish
- 1 cup Mixed nuts (pine nuts, almonds, pistachios), toasted
- 1 cup Raisins, soaked and plumped
- Fresh parsley, chopped
Method
- 11 hr
Begin by preparing your lamb. In a small bowl, whisk together the vegetable oil, ground cardamom, cinnamon, allspice, black pepper, and salt. Generously rub this aromatic mixture all over the lamb shoulder or leg. For best results, let it marinate for at least 1 hour at room temperature, or cover and refrigerate overnight to infuse deeply.
- 23 min
While the lamb marinates, prepare the delicious rice stuffing. Drain your soaked basmati rice. In a large pan or pot, heat the vegetable oil or ghee over medium heat. Add the diced carrots and sauté for about 3 minutes until they begin to soften. Stir in the drained rice, raisins, toasted pine nuts, slivered almonds, pistachios, ground cardamom, cinnamon, black pepper, and salt. Cook for another minute, stirring to combine all the ingredients and flavors.
- 3
Carefully stuff the lamb cavity with the prepared rice mixture. If you're using a bone-in leg, you may need to make a pocket. Secure the opening by sewing it shut with kitchen twine or using metal skewers to prevent the stuffing from escaping during roasting. Preheat your oven to 160°C (325°F).
- 43.5 hr
Place the stuffed lamb in a large roasting pan. Scatter the quartered onions around it and pour in the water or stock. Cover the pan tightly with aluminum foil. Roast in the preheated oven for 3 to 3.5 hours, or until the lamb is incredibly tender and easily pulls away from the bone. Baste occasionally with the pan juices. During the last 30 minutes of roasting, remove the foil to allow the lamb to develop a beautiful golden-brown and crispy exterior. Once cooked, remove from the oven and let it rest for at least 15 minutes, covered loosely, before carving. This helps the juices redistribute.
- 520 min
While the lamb rests, prepare the fragrant rice bed. Drain the remaining soaked basmati rice. In a large pot, heat the vegetable oil or ghee over medium heat. Add the drained rice and stir for a minute or two to coat each grain. Pour in the hot lamb stock (from the roasting pan), then add the ground cardamom, salt, and the saffron threads (previously soaked in 2 tablespoons warm water). Bring the mixture to a boil, then reduce the heat to very low, cover the pot tightly, and let it simmer for about 20 minutes until all the liquid is absorbed and the rice is light and fluffy. Turn off the heat and let it sit, still covered, for another 5-10 minutes before fluffing gently with a fork.
- 6
To assemble your magnificent Quzi, gently mound the saffron-infused rice onto a large, impressive serving platter. Carefully place the whole roasted lamb, with its flavorful stuffing, right on top of the rice mountain. Finally, generously scatter the toasted mixed nuts and plumped raisins all over the lamb and rice. Garnish with fresh chopped parsley for a vibrant touch.
- 7
Present this stunning dish to your guests whole at the table. Traditionally, the host lovingly carves the tender lamb and serves generous portions of both the succulent meat and the aromatic stuffing, ensuring everyone gets a taste of this Iraqi culinary masterpiece. Enjoy with fresh salads, creamy yogurt, and warm bread for a truly authentic experience.