Traditional Iraqi Quzi Recipe

Quzi is a rich, flavorful Iraqi dish featuring slow-cooked lamb, seasoned rice, and a variety of warm spices. Often served for special occasions, it combines savory meat with aromatic rice and is garnished with toasted nuts and raisins, making it the perfect feast dish for gatherings and celebrations.

Traditional Iraqi Quzi

Quzi is a savory Iraqi feast dish made with tender lamb slow-cooked with spices, served over fragrant rice and garnished with nuts and raisins. A perfect celebratory meal.

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Prep Time 25 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Servings: 6

Course: Main Course

Cuisine: Middle Eastern

Calories: 700

Ingredients Equipment Method Notes

Ingredients

  

For the Lamb:

• 2-3 lb lamb shoulder or leg bone-in, cut into large chunks
• 1 large onion quartered
• 4 garlic cloves crushed
• 2 large tomatoes chopped
• 1 cinnamon stick
• 4 cardamom pods
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp allspice
• 1 tsp turmeric
• Salt and pepper to taste
• 6 cups water or lamb broth

For the Rice:

• 2 cups basmati rice rinsed
• 3 cups lamb broth from cooking the lamb
• 1 tbsp ghee or butter
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• Salt to taste

For the Garnish:

• ¼ cup raisins
• ¼ cup slivered almonds
• ¼ cup pine nuts
• 2 tbsp ghee or butter for frying
• Fresh parsley optional for garnish

Equipment

• Dutch oven
• Skillet (for frying nuts and raisins)
• Large serving platter
• Measuring cups and spoons
• Knife and cutting board
• Tongs or spatula

Method

 

1. Cook the Lamb: In a Dutch oven, combine the lamb, onion, garlic, tomatoes, cinnamon stick, cardamom pods, cumin, coriander, allspice, turmeric, salt, and pepper. Add 6 cups of water or lamb broth and bring to a boil. Reduce the heat and simmer for 1.5-2 hours, or until the lamb is tender and the flavors are well-developed.
2. Prepare the Rice: While the lamb is cooking, rinse the basmati rice under cold water until the water runs clear. In a separate large pot, heat 1 tbsp of ghee or butter over medium heat. Add the cinnamon and cumin, sautéing until fragrant. Add the rinsed rice and stir to coat it with the ghee and spices.
3. Cook the Rice: Add 3 cups of lamb broth (from cooking the lamb) to the rice and bring to a boil. Once boiling, reduce the heat to low and cover the pot. Simmer for 15-20 minutes, or until the rice is cooked and all the liquid is absorbed.
4. Fry the Garnishes: In a small skillet, heat 2 tbsp of ghee or butter over medium heat. Fry the raisins, almonds, and pine nuts until golden brown and fragrant. Remove from the heat and set aside.
5. Assemble the Quzi: On a large serving platter, spread the cooked rice. Arrange the tender lamb pieces on top of the rice, and pour over some of the remaining broth for added flavor and moisture. Garnish with fried raisins, almonds, pine nuts, and fresh parsley, if desired.
6. Serve the Quzi hot, ideally with flatbread or a fresh salad on the side.

Notes

• Storage: Leftovers can be stored in the fridge for up to 3 days.
• Reheating: Reheat on the stovetop with a little added broth to maintain moisture.
• Variations: You can substitute lamb with chicken for a lighter version, though the flavor will differ.
• Safety Tip: Be cautious when handling hot oil for frying the nuts and raisins, and use tongs to handle the lamb.