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Iraqi quzi with sliced roasted lamb over saffron rice with raisins, toasted almonds, and egg wedges on a large platter.

Iraqi Quzi with Saffron Rice

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Slow-roasted lamb over fragrant saffron rice with raisins, almonds, and hard-boiled eggs.
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Prep Time 35 minutes
Cook Time 3 hours
Total Time 3 hours 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Iraqi
Calories: 760
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Roasted Lamb
  • 3 lb boneless lamb shoulder tied or cut into two large pieces
  • 2 tbsp olive oil
  • 2 tsp fine sea salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 cup water
Rice and Garnish
  • 2 cups basmati rice rinsed and soaked for 20 minutes
  • 3 cups lamb or chicken stock hot
  • 1/2 tsp saffron threads steeped in 2 tbsp hot water
  • 1/2 cup raisins
  • 1/2 cup slivered almonds
  • 4 large eggs hard-boiled and quartered
  • 2 tbsp olive oil
  • 1 medium yellow onion thinly sliced

Equipment

  • Roasting pan with rack
  • Large rice pot
  • Instant-read thermometer
  • Large serving platter

Method
 

Season and Roast the Lamb:
  1. 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.
  2. 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:
  1. 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.
  2. Fluff the rice and fold in the saffron water.
Prepare the Garnish:
  1. 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:
  1. 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

Calories: 760kcalCarbohydrates: 71gProtein: 49gFat: 33gSaturated Fat: 10gCholesterol: 245mgSodium: 860mgFiber: 4gSugar: 12g

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.