🇮🇶 Iraq
Quzi
The dish of Baghdadi weddings and Eid mornings: traditionally a whole young lamb, at home a shoulder braised until the bone slides free.
🔪 Prep: 25 min🔥 Cook: 180 min📈 Difficulty: Medium
Cooking for
8 people
✨ What makes it special
Lamb rubbed with baharat and braised to collapse, served over yellow rice showered with fried almonds, raisins, and noomi-scented broth.
Ingredients
- 2 kglamb shoulder on the bone
- 600 gbasmati rice
- 2 tspbaharat
- 1 noomi basra (dried lime)
- ½ tspturmeric or saffron water
- 2 onions
- 80 galmonds and raisins, fried
- 3 tbspghee
Method
- 1
Rub the lamb with baharat and brown it in ghee with the onions.
- 2
Add water and the pierced noomi and braise, covered, three hours until it barely holds the bone.
- 3
Cook the rice in the strained braising broth with turmeric until golden and loose.
- 4
Mound the rice, lay the lamb over it, and shower with fried almonds and raisins.
- 5
Serve with broth on the side and let hands do the rest.
🍽 On your table
How this dish looks served for 8