What the world actually cooks

Name a dish.

Name: Quzi
Total time: 3 h 30 min
Yield: Serves 6
Cuisine: Iraq
Ingredients: 1.5 kg lamb shoulder; 500 g basmati rice; 2 onion; 4 cloves garlic; 80 g ghee; 2 tbsp baharat spice mix; 1 tsp ground turmeric; 1 tsp ground cinnamon; 6 whole cardamom pods; 80 g blanched almonds; 60 g raisins; 2 tsp salt

Its ingredients rise out of the pile.

Try

Iraq3 h 30 minServes 6déjà cuisiné

Quzi

قوزي · Qūzī

Ingrédients12

lamb shoulder1.5 kg
basmati rice500 g
onion2
garlic4 cloves
ghee80 g
baharat spice mix2 tbsp
ground turmeric1 tsp
ground cinnamon1 tsp
whole cardamom pods6
blanched almonds80 g
raisins60 g
salt2 tsp

viandecéréalelégumelaitier et œufépice et sauceautrefruit

Préparation

Rub the lamb with salt, baharat, turmeric, and cinnamon, and leave it to rest while you heat the oven.
Brown the lamb in a little ghee in a heavy pot, then add sliced onion, garlic, and cardamom with enough water to come halfway up the meat.
Cover and cook gently until the lamb is very tender, about 2 to 2.5 hours, turning once and adding water if the pot dries out.
Soak the rice, then cook it in the strained lamb broth until just tender; fold in a spoon of ghee.
Fry the almonds and raisins in the remaining ghee until the almonds are golden and the raisins plump.
Spread the rice on a platter, set the lamb on top, and scatter the almonds and raisins over everything before serving.