Quzi Baghdadi
A celebratory Iraqi dish featuring a whole roasted lamb or large piece of meat, typically served over fragrant rice pilaf. It's known for its tender, flavorful meat and aromatic rice, often garnished with nuts and raisins.
🧂 Ingredients
- 3-4 kg Whole lamb or leg of lamb
- 2 large Onions(quartered)
- 10 cloves Garlic cloves(peeled)
- 3 leaves Bay leaves
- 5 pods Cardamom pods
- 2 sticks Cinnamon sticks
- 1 tbsp Turmeric powder
- to taste Salt
- to taste Black pepper
- 1/2 cup Ghee or vegetable oil
- 4 cups Basmati rice
- 6 cups Chicken or lamb broth
- 1/2 cup Raisins
- 1/2 cup Almonds or pine nuts(blanched and slivered, for garnish)
- 1/4 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Preheat oven to 160°C (325°F).
💡 Tip: Ensure your oven is at the correct temperature. - 2
Prepare the lamb: Make deep incisions all over the lamb. In a bowl, mix turmeric, salt, and pepper. Rub this mixture all over the lamb, pushing some into the incisions.
💡 Tip: This helps the spices penetrate the meat. - 3
In a large roasting pan, place the lamb. Stuff the cavity (if using a whole lamb) or place around the lamb the quartered onions, garlic cloves, bay leaves, cardamom pods, and cinnamon sticks.
- 4
Drizzle the lamb with half of the ghee or oil. Cover the roasting pan tightly with aluminum foil.
💡 Tip: Tight sealing is crucial for steaming the lamb. - 5
Roast for 3-4 hours, or until the lamb is very tender and falling off the bone. Baste the lamb with its own juices every hour.
💡 Tip: The cooking time will vary depending on the size of the lamb. - 6
While the lamb is roasting, prepare the rice. Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain well.
💡 Tip: Rinsing removes excess starch, preventing sticky rice. - 7
In a large pot, heat the remaining ghee or oil over medium heat. Add the drained rice and sauté for 2-3 minutes until lightly golden.
- 8
Pour in the broth, add salt to taste, and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- 9
In a small pan, lightly fry the raisins and almonds in a little ghee until the nuts are golden and raisins are plumped. Be careful not to burn them.
💡 Tip: This step adds a delightful crunch and sweetness. - 10
Once the lamb is cooked, carefully remove it from the roasting pan and set aside to rest. Discard the aromatics from the pan juices.
💡 Tip: Resting the meat allows the juices to redistribute. - 11
To serve, spread the cooked rice on a large platter. Place the roasted lamb on top of the rice. Drizzle with some of the pan juices.
💡 Tip: A large, decorative platter is ideal for presentation. - 12
Garnish generously with the fried raisins, almonds, and chopped parsley.
💡 Tip: The garnish adds color, texture, and flavor.
💡 Pro Tips
- ✓For a more intense flavor, marinate the lamb overnight with the spices.
- ✓If you don't have a whole lamb, a large leg of lamb or shoulder works well.
- ✓Ensure the lamb is cooked until fork-tender; adjust cooking time as needed.
- ✓The quality of the rice and broth significantly impacts the final dish.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add dried apricots or other dried fruits to the rice garnish.
- Incorporate saffron into the rice for a richer color and aroma.
- Serve with a side of plain yogurt or a fresh salad.