📝 About This Recipe
Quzi is the crowning jewel of Iraqi hospitality, a majestic dish featuring ultra-tender lamb braised to perfection and served over a bed of aromatic 'Hashwa' rice. This recipe captures the essence of Mesopotamian flavors, blending warm spices like cardamom, cinnamon, and cloves with the richness of slow-cooked red meat. It is a celebratory feast that promises a symphony of textures, from the succulent fall-off-the-bone lamb to the crunchy toasted nuts and sweet raisins that adorn the top.
🥗 Ingredients
The Lamb Braise
- 2.5 kg Lamb Shank or Bone-in Shoulder (cut into large chunks)
- 2 large Yellow Onion (quartered)
- 6 cloves Garlic (smashed)
- 2 pieces Dried Limes (Loomi) (pierced with a knife)
- 1 large Cinnamon Stick
- 8 pieces Cardamom Pods (cracked)
- 3 pieces Bay Leaves
- 2 tablespoons Salt (adjust to taste)
Aromatic Rice and Hashwa
- 4 cups Basmati Rice (soaked for 30 minutes and drained)
- 2 tablespoons Ground Baharat (Iraqi Seven Spice) (a blend of allspice, black pepper, cinnamon, and cloves)
- 1 teaspoon Ground Turmeric
- 4 tablespoons Vegetable Oil or Ghee
- 1/2 cup Vermicelli Pasta (broken into small pieces)
- 1/2 cup Golden Raisins
- 1/2 cup Slivered Almonds and Pine Nuts (toasted until golden)
👨🍳 Instructions
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1
Begin by searing the lamb chunks in a large, heavy-bottomed pot over medium-high heat with a splash of oil. Brown the meat thoroughly on all sides to lock in the juices; this should take about 10-12 minutes.
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2
Add the quartered onions, smashed garlic, dried limes, cinnamon stick, cardamom pods, and bay leaves to the pot. Stir for 2 minutes until the aromatics are fragrant.
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3
Submerge the meat in water (about 2.5 to 3 liters). Bring to a rolling boil, then skim off any foam or impurities that rise to the surface.
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4
Reduce the heat to low, cover tightly, and simmer gently for 2.5 to 3 hours, or until the lamb is incredibly tender and literally falling off the bone.
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5
Once the lamb is cooked, carefully remove the meat from the broth and set aside. Strain the broth through a fine-mesh sieve, discarding the solids. Reserve at least 6 cups of this liquid gold for the rice.
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6
In a separate large pot, heat 2 tablespoons of ghee or oil. Add the vermicelli and fry, stirring constantly, until it turns a deep golden brown.
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7
Add the soaked and drained rice to the vermicelli. Stir in the Baharat spice mix, turmeric, and a pinch of salt. Sauté the rice for 2 minutes to coat every grain in the spiced oil.
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8
Pour 6 cups of the reserved hot lamb broth over the rice. The liquid should be about 1 inch above the rice level. Bring to a boil, then cover and simmer on the lowest heat for 15-18 minutes.
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9
While the rice cooks, prepare the topping (Hashwa). Sauté the raisins in a small pan until they plump up, then mix them with the toasted almonds and pine nuts.
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10
Preheat your oven to 200°C (400°F). Place the cooked lamb pieces on a baking tray, brush them with a little oil or melted ghee, and roast for 10-15 minutes to give the meat a beautiful, crispy exterior.
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11
Fluff the finished rice with a fork, ensuring the vermicelli is well distributed. The rice should be fragrant, yellow-tinted, and perfectly separate.
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12
To serve, spread the rice on a massive communal platter. Arrange the roasted lamb pieces majestically on top of the rice bed.
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13
Generously scatter the raisin and nut mixture over the entire dish. Garnish with a sprinkle of fresh parsley if desired.
💡 Chef's Tips
Always use bone-in lamb; the marrow provides a depth of flavor to the broth that boneless meat simply cannot match. Don't skip the step of browning the vermicelli; it adds a nutty flavor and a beautiful visual contrast to the rice. If the dried limes (loomi) are too bitter for your taste, remove them halfway through the lamb's simmering time. For the most authentic flavor, make your own Baharat by blending black pepper, coriander, cloves, cumin, cardamom, nutmeg, and cinnamon. Ensure the rice is soaked for at least 30 minutes to achieve that long, fluffy grain characteristic of a professional Quzi.
🍽️ Serving Suggestions
Serve with a side of 'Jajeek' (Iraqi cucumber and yogurt salad with dried mint) to provide a cooling contrast. A bowl of 'Tapsi' (baked eggplant and tomato stew) makes an excellent vegetable accompaniment. Provide plenty of fresh flatbread (Khubz) to scoop up the tender meat and rice. Pair with a glass of cold 'Shenina' (savory yogurt drink) or a hot cup of Iraqi cardamom tea after the meal.