Quzi is a celebratory Iraqi lamb-and-rice centerpiece. The lamb roasts slowly until tender, then is sliced over saffron-scented rice with sweet raisins, toasted almonds, and eggs.
Roast the lamb covered until tender, cook the rice separately so each grain stays distinct, and assemble the platter with the warm garnish.
Keep the lamb covered for most of the roast so it stays moist, then uncover only long enough to brown the surface.
Serving Suggestions
Serve family-style with cucumber salad, pickles, and a spoonful of the roasting jus.
Recipe Notes
Refrigerate lamb and rice separately for up to four days. Reheat the rice with a splash of stock.
Iraqi Quzi with Saffron Rice
Slow-roasted lamb over fragrant saffron rice with raisins, almonds, and hard-boiled eggs.
Ingredients
Equipment
Method
Season and Roast the Lamb:
- Heat the oven to 160°C. Rub the lamb with olive oil, salt, cumin, coriander, and cinnamon. Place it in a roasting pan with the water, cover tightly with foil, and roast for 2 1/2 hours.
- Remove the foil and roast for 25 to 35 minutes more until browned and fork-tender. Rest the lamb for 20 minutes before slicing.
Cook the Rice:
- Drain the soaked rice. Bring the stock to a boil in a large pot, add the rice, reduce the heat to low, cover, and cook for 15 minutes. Turn off the heat and rest, covered, for 10 minutes.
- Fluff the rice and fold in the saffron water.
Prepare the Garnish:
- Heat the olive oil in a skillet. Cook the onion for 8 minutes until golden, then add the raisins and almonds and cook for 2 minutes until the almonds are lightly toasted.
Assemble the Quzi:
- Mound the saffron rice on a large platter. Arrange the sliced lamb over it and scatter with the raisin-almond mixture. Finish with the egg wedges and spoon over a little of the roasting pan jus.
Nutrition
Notes
- Rest the lamb before slicing so the juices stay in the meat.
- If the rice seems dry, spoon a little of the warm roasting jus over the platter just before serving.
