Iraqi
Quzi
Iraqi quzi is tender lamb cooked with loomi, cardamom, cinnamon, and bay, then served over fragrant rice. The rice is finished with toasted vermicelli, raisins, almonds, and egg, just as it is often brought to the table for a family meal.
Ingredients
- Small lamb shanks2, about 450g each
- Basmati rice1 cup
- Ghee3 tbsp
- Onion, finely chopped1 medium
- Garlic cloves, lightly crushed2
- Dried lime, pierced1
- Bay leaf1
- Green cardamom pods4
- Cinnamon stick1 small
- Whole cloves2
- Black peppercorns1 tsp
- Iraqi baharat1 1/2 tsp
- Ground turmeric1/2 tsp
- Salt1 3/4 tsp, divided
- Vermicelli noodles, broken1/4 cup
- Raisins1/4 cup
- Blanched almonds1/4 cup
- Hard-boiled egg1, halved
- Water5 cups, plus more if needed
Method
- Rinse the basmati rice until the water runs mostly clear, then soak it in cool water for 30 minutes and drain well.
- Heat 1 tablespoon ghee in a heavy pot over medium-high heat and brown the lamb shanks on all sides.
- Add the onion and garlic to the pot and cook for 4 minutes, stirring around the lamb until the onion softens.
- Add the dried lime, bay leaf, cardamom, cinnamon, cloves, peppercorns, baharat, turmeric, 1 teaspoon salt, and 5 cups water.
- Bring to a boil, skim the foam, then cover and simmer gently for 2 hours, or until the lamb is very tender but still holding its shape.
- Lift out the lamb, strain and reserve the broth, and measure 1 3/4 cups broth for the rice.
- Place the lamb on a tray, brush with 1 tablespoon ghee, and roast at 220°C for 10 to 15 minutes until lightly browned.
- In a separate rice pot, melt the remaining 1 tablespoon ghee and fry the vermicelli over medium heat until deep golden.
- Add the drained rice and stir gently for 1 minute to coat the grains in the ghee.
- Pour in the measured lamb broth and add the remaining 3/4 teaspoon salt, then bring to a boil.
- Reduce the heat to very low, cover tightly, and cook for 15 minutes, then turn off the heat and let the rice steam for 10 minutes without lifting the lid.
- While the rice rests, toast the almonds in a dry pan until golden, then add the raisins for 30 seconds until just plump.
- Fluff the rice onto a serving platter, place the browned lamb shanks on top, and garnish with the almonds, raisins, and halved boiled egg.
Common questions
Can I substitute the lamb shanks with another cut of lamb or beef?
Yes. Lamb shoulder, neck, or forequarter work well; cut larger pieces into serving-size chunks and simmer until very tender. Beef chuck is a workable fallback, but it needs longer cooking and won’t taste quite as traditional.
How long does Quzi take from start to finish?
Plan on about 3 to 3.5 hours total: 30 minutes soaking the rice, around 20 minutes browning and building the broth, 2 hours simmering, plus 15 to 20 minutes for roasting and finishing the rice.
What are the most common mistakes when making Quzi?
The biggest mistakes are not skimming the broth, boiling the lamb too hard, and using too much liquid for the rice. Also avoid overcooking the rice; it should be fluffy, not wet or mushy. Measure the broth carefully.
How should I store leftovers, and can I freeze them?
Cool the lamb and rice quickly, then refrigerate in separate airtight containers for up to 3 days. Freeze the lamb and broth for up to 2 months; rice freezes less well but can be frozen if tightly wrapped and reheated with a splash of water.
What should I serve with Quzi?
Serve it on a large platter with the rice on the bottom and the roasted lamb on top. A simple salad, yogurt, pickles, or a tomato-cucumber side works well. Spoon some hot broth over the rice just before serving.