Iraqi Quzi Slow Roasted Lamb with Spiced Basmati Rice

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Quzi is a beloved Iraqi celebration dish featuring fall-apart lamb that is marinated in warm spices, slow-roasted until meltingly tender, then served over a bed of fragrant basmati rice garnished with caramelized onions, toasted nuts, and sweet raisins. The dish hails from southern Iraq and is traditionally prepared for Eid and weddings, with the long, gentle cooking coaxing deep flavor from every cut of meat.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 9 gSugar
• 42 gProtein
• 720 mgSodium
• 780 mgPotassium
• 110 mgCalcium
• 5 mgIron
• 7 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the lamb and marinade

• 1 (4 lb) bone-in lamb shoulder, trimmed of excess fat
• 1 cup plain whole-milk yogurt
• 6 garlic cloves, minced
• 1 large onion, grated
• 3 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 1/2 tsp ground cardamom
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp freshly ground black pepper
• 1/2 tsp ground cloves
• 2 tsp kosher salt

For the spiced basmati rice

• 3 cups long-grain basmati rice
• 6 cups water
• 3 tbsp ghee or unsalted butter
• 1 large onion, thinly sliced
• 4 green cardamom pods
• 2 bay leaves
• 1 (3 inch) cinnamon stick
• 1/2 tsp saffron threads steeped in 3 tbsp warm water
• 1 tbsp kosher salt

For the topping and garnish

• 1 large onion, thinly sliced
• 3 tbsp ghee
• 1/3 cup blanched almonds
• 1/4 cup pine nuts
• 1/2 cup golden raisins
• 2 tbsp chopped fresh parsley

Directions

1. In a large bowl, whisk together the yogurt, grated onion, garlic, olive oil, cumin, coriander, cardamom, turmeric, cinnamon, cloves, pepper, and salt. Add the lamb shoulder and turn to coat thoroughly. Cover and marinate in the refrigerator for at least 4 hours, or preferably overnight.
2. Preheat the oven to 325°F (160°C). Transfer the lamb and all of the marinade into a heavy Dutch oven. Cover tightly with the lid and roast for 3 1/2 to 4 hours, turning the lamb once halfway through, until the meat is completely tender and pulls easily from the bone. If the surface looks dry, drizzle with 1/4 cup water halfway through cooking.
3. While the lamb rests, rinse the basmati rice in cold water until it runs clear, then soak in warm water for 20 minutes. In a large pot, bring 6 cups of water to a boil with the cardamom pods, bay leaves, cinnamon stick, and salt. Drain the rice and add it to the boiling spiced water, cooking for 6 to 7 minutes until just parboiled. Drain and discard the whole spices.
4. In the same pot, melt 3 tablespoons of ghee over medium heat. Add the thinly sliced onion and cook, stirring often, for 12 to 15 minutes until deep golden brown. Reserve half the onions for garnish and leave the rest in the pot.
5. Layer the parboiled rice over the caramelized onions in the pot. Drizzle the saffron water evenly over the top. Cover tightly, reduce heat to the lowest setting, and steam the rice for 25 to 30 minutes. Remove from heat and let rest, covered, for 10 minutes before fluffing gently with a fork.
6. Meanwhile, prepare the garnish. Heat 3 tablespoons of ghee in a skillet over medium heat and fry the sliced onion until crisp and dark brown, about 10 minutes. Transfer to a plate, then toast the almonds and pine nuts in the same ghee until golden, followed by the raisins which should plump up in 2 minutes.
7. Remove the lamb from the oven and let it rest in the covered pot for 15 minutes. Lift out the bone and shred the meat into large chunks, discarding any large pieces of fat. Skim excess fat from the pan juices and toss the shredded lamb with a few spoonfuls of the juices.
8. Spread the saffron-flecked rice on a large serving platter, arrange the shredded lamb over the center, and spoon some of the remaining pan juices over the top. Scatter the reserved caramelized onions, fried nuts, raisins, and fresh parsley over the lamb. Serve hot with extra pan juices on the side.

Cook’s Notes

• For the most authentic flavor, source whole spices and toast then grind them yourself just before mixing the marinade.
• If you have a tagine or clay baker, use it instead of a Dutch oven for slightly smokier, earthier results.
• The lamb improves in flavor if marinated overnight, so plan ahead when possible.
• Serve with a cool cucumber-yogurt salad (salat khiyar) and warm flatbread to balance the rich, spiced meat.
• Leftover lamb and rice can be layered and pan-fried in ghee the next morning for a delicious breakfast hash.

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