Iraqi Spiced Lamb and Tomato Rice

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A fragrant celebration dish from southern Iraq, this layered lamb and basmati rice is slow-braised in a tangy tomato sauce infused with warm whole spices like cardamom, cinnamon, and dried lime. The crisp saffron-tinted rice crown and tender, falling-off-the-bone lamb make it a beloved centerpiece for Friday gatherings and holidays.

Nutrition Facts

Per serving (estimated)

• 685 kcalCalories
• 28 gFat
• 11 gSaturated Fat
• 72 gCarbs
• 5 gFiber
• 9 gSugar
• 38 gProtein
• 780 mgSodium
• 920 mgPotassium
• 145 mgCalcium
• 5.5 mgIron
• 16 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the lamb

• 2 lbs lamb shoulder, bone-in, cut into 2-inch pieces
• 3 tbsp ghee
• 2 large yellow onions, thinly sliced
• 6 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 2 dried black limes (loomi), pierced
• 1 cinnamon stick
• 6 green cardamom pods
• 4 whole cloves
• 2 bay leaves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp freshly ground black pepper
• 1 1/2 tsp salt
• 2 cups water

For the rice

• 3 cups basmati rice
• 3 tbsp ghee
• 4 green cardamom pods
• 1 cinnamon stick
• 1/2 tsp saffron threads steeped in 2 tbsp warm water
• 1 tbsp salt

For garnish

• 1 large onion, thinly sliced and fried until deep golden
• 1/4 cup toasted pine nuts
• 1/4 cup toasted slivered almonds
• 1/4 cup chopped fresh cilantro or parsley

Directions

1. Rinse the basmati rice in cold water until the water runs clear, then soak in warm salted water for 30 minutes; drain well.
2. Heat 2 tablespoons ghee in a heavy Dutch oven over medium-high heat. Brown the lamb pieces in batches for 2-3 minutes per side; transfer to a plate.
3. In the same pot, sauté the sliced onions for 8-10 minutes until deeply golden. Add the garlic and ginger and cook for 1 minute until fragrant.
4. Stir in the cumin, coriander, turmeric, and black pepper and toast briefly. Add the crushed tomatoes, tomato paste, dried limes, cinnamon stick, cardamom pods, cloves, bay leaves, salt, and water; return the lamb to the pot.
5. Bring to a boil, reduce heat to low, cover, and simmer gently for 60-75 minutes until the lamb is fork-tender and the sauce has thickened and reduced.
6. Meanwhile, bring a large pot of salted water to a boil with the cardamom and cinnamon stick. Parboil the drained rice for 5-6 minutes until just tender on the outside but still firm inside; drain.
7. Melt the remaining ghee in a heavy pot or ovenproof skillet. Spread half the parboiled rice over the bottom, drizzle with half the saffron water. Top with the lamb and sauce, then cover with the remaining rice and the rest of the saffron water.
8. Cover tightly with a lid (seal with foil if needed), reduce heat to the lowest setting, and steam for 25-30 minutes until the rice is fluffy and a golden crust has formed on the bottom.
9. To serve, gently lift the fluffy rice onto a platter and break up the crispy tahdig around the edges. Arrange the lamb pieces on top and scatter with fried onions, toasted nuts, and fresh herbs.

Cook’s Notes

• Don't skip the dried black limes (loomi); they give the dish its signature tangy depth and can be found at Middle Eastern markets.
• For maximum flavor, marinate the lamb in the spice and tomato mixture for 1-2 hours in the refrigerator before browning.
• To guarantee a crispy tahdig rice crust, increase the heat to medium for the final 3-4 minutes of steaming and listen for a faint sizzle.
• Bone-in lamb shoulder delivers the richest flavor; boneless leg works but will be slightly less tender.
• Make-ahead: braise the lamb a day ahead and reheat gently before layering with freshly steamed rice.

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