Iraqi-Style Spiced Minced Meat and Basmati Rice

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A comforting Iraqi home-cooking classic, this fragrant dish pairs warmly spiced minced lamb with fluffy basmati rice cooked in ghee and whole aromatics. The meat sauce is slow-simmered with tomatoes, cumin, and cinnamon until rich and concentrated, then spooned over the rice for a generous family-style platter.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 65 gCarbs
• 5 gFiber
• 6 gSugar
• 30 gProtein
• 780 mgSodium
• 720 mgPotassium
• 110 mgCalcium
• 5 mgIron
• 18 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the basmati rice

• 2 cups (400 g) basmati rice, rinsed and soaked 20 minutes
• 3 cups (720 ml) low-sodium chicken broth or water
• 2 tbsp ghee
• 1 cinnamon stick (about 2 inches)
• 2 whole green cardamom pods, lightly crushed
• 1 dried bay leaf
• 1 1/2 tsp kosher salt

For the spiced minced meat (qeema)

• 500 g (1.1 lb) ground lamb, or half lamb half beef
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 3 medium ripe tomatoes, finely diced (about 300 g)
• 2 tbsp tomato paste
• 3 tbsp ghee or olive oil

For the spice blend

• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 3/4 tsp ground cinnamon
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground cloves
• 1 tsp kosher salt, plus more to taste
• 1 to 2 green chilies, minced (optional)

For garnish

• 1/4 cup toasted pine nuts or slivered almonds
• 1/2 cup crispy fried shallots or onions
• 1/4 cup mixed chopped fresh parsley and cilantro
• 1 lemon, cut into wedges for serving

Directions

1. Rinse the soaked basmati rice under cool water until the water runs nearly clear, then drain well. In a heavy pot over medium heat, melt 2 tbsp ghee, add the cinnamon stick, cardamom pods, and bay leaf, and bloom for about 30 seconds until fragrant.
2. Stir the drained rice into the pot to coat each grain in ghee, then pour in the broth and 1 1/2 tsp salt. Bring to a lively boil over high heat, reduce to the lowest possible flame, cover the pot tightly with a fitted lid (a clean kitchen towel under the lid prevents steam from escaping), and cook undisturbed for 15 minutes. Remove from heat and let rest, still covered, for 10 minutes.
3. Meanwhile, make the qeema: heat 3 tbsp ghee in a large deep skillet over medium-high. Add the diced onion and cook 6 to 8 minutes, stirring often, until deeply golden brown; do not rush this step, as it builds the dish's flavor base.
4. Add the garlic, ginger, and optional chilies and stir for 1 minute until fragrant. Add the ground lamb, breaking it apart with a wooden spoon, and cook 8 to 10 minutes until all the moisture has evaporated and the meat develops a light caramel color.
5. Stir in the diced tomatoes, tomato paste, cumin, coriander, turmeric, cinnamon, black pepper, cloves, and 1 tsp salt. Reduce heat to medium-low and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the liquid reduces into a thick, glossy sauce that coats the meat. Off the heat, fold in the chopped parsley and cilantro, then taste and adjust salt.
6. Fluff the rested rice with a fork and discard the whole spices. Mound the rice onto a large warmed platter or shallow serving dish, shaping it into a generous bed.
7. Spoon the qeema over the top of the rice, or use the layering method by spreading half the rice, then all of the meat, then the remaining rice. Scatter the toasted pine nuts and crispy fried onions over the top and finish with extra fresh herbs.
8. Serve immediately with lemon wedges on the side, plus a bowl of plain yogurt or a simple cucumber and tomato salad to balance the warm spices.

Cook’s Notes

• For the most authentic flavor, use lamb with about 15 percent fat content; lean beef works in a pinch but yields a noticeably drier qeema. Blooming the whole spices in ghee before adding rice releases their aromatic oils and is the signature step behind this dish's fragrance.
• For a streamlined one-pot version, par-cook the rice 5 minutes, then layer it directly over the simmering qeema, cover tightly, and steam together for 20 minutes on the lowest heat.
• The qeema sauce improves with time and can be made up to 2 days ahead; reheat gently with a splash of broth to loosen the sauce before serving over freshly steamed rice.
• To make it vegetarian, swap the lamb for 1 1/2 cups dried brown lentils simmered in 4 cups broth for 25 to 30 minutes until tender, then proceed with the spice and tomato step.

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