IRAQI QUZI (لذيذ ترين غذاي عراقي)

whole lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is nutritious while long-grain rice is budget-friendly.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat option, while butter is more accessible.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are less expensive.

Soak basmati rice in water for 30 minutes and drain.

Heat ghee in a large pot over medium heat until shimmering.

Sauté chopped onions until translucent, about 5-7 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Stir in diced tomatoes and cook until softened, about 3-4 minutes.

Add spices, including cinnamon, cardamom, and bay leaves, stirring for 1 minute.

Place the whole lamb in the pot and sear on all sides until browned, about 10 minutes.

Pour in enough water to cover the lamb, bring to a boil, then reduce to a simmer.

Cover and cook for 2-3 hours until the lamb is tender and easily pulls apart.

Remove the lamb and set aside, then add soaked rice to the pot.

Stir in chickpeas, raisins, and carrots, cooking for 15-20 minutes until rice is fluffy.

Meanwhile, preheat the oven to 375°F (190°C).

Transfer the cooked rice to a large baking dish, placing the lamb on top.

Roast in the oven for 20-30 minutes until the lamb skin is crispy and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens