Iraq

Quzi

Name: Quzi
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Iraqi
Ingredients: 1 kg lamb shoulder on the bone mutton (goat meat); 2 cups soaked basmati rice; 3/4 cup green peas; 1/3 cup fried almonds; 1/4 cup fried raisins; 1 large onion; 4 tsp baharat; Whole spices, cardamom, cinnamon, cloves; 1/2 tsp turmeric (ground turmeric); 1 dried lime dried lime; 3 tbsp ghee; Salt, to taste; 6 1/2 cups water

Lamb on spiced rice with nuts, raisins and peas. Iraq's feast for guests.

150 minTime

42 gProtein each

mildSpice

The feast plate2 chapters · 1 min read

Make it your way

Grandma's wayIraqi feast style.

The original

573kcalsame

42 gproteinsame

4 gfibresame

150minutessame

The original quzi.

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)1 kg lamb shoulder, on the bone

Basmati rice2 cups, soaked

Green peas¾ cup

Almonds⅓ cup, fried

Raisins¼ cup, fried

Onion1 large

Baharat4 tsp

Whole spicescardamom, cinnamon, cloves

Turmeric (ground turmeric)½ tsp

Dried lime1 dried lime

Ghee3 tbsp

Saltto taste

Water6½ cups

Method

4 steps

1Rub the lamb with baharat, turmeric and salt and brown it on all sides in the ghee.
2Add onion, whole spices, loomi and water. Cover and simmer until the lamb is very tender.
3Cook the soaked rice in 3 1/2 cups of the lamb broth with the peas until tender and fluffy.
4Roast the lamb at 220 C until browned. Meanwhile fry the almonds and then the raisins in a spoon of ghee.

Serve it like this

Spread the rice on a large platter, lamb on top, scatter peas, almonds and raisins. Serve with yoghurt and salad.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Iraq

Quzi

Lamb on spiced rice with nuts, raisins and peas. Iraq's feast for guests.

150 minTime

42 gProtein each

mildSpice

The feast plate2 chapters · 1 min read

Make it your way

Grandma's wayIraqi feast style.

The original

573kcalsame

42 gproteinsame

4 gfibresame

150minutessame

The original quzi.

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)1 kg lamb shoulder, on the bone

Basmati rice2 cups, soaked

Green peas¾ cup

Almonds⅓ cup, fried

Raisins¼ cup, fried

Onion1 large

Baharat4 tsp

Whole spicescardamom, cinnamon, cloves

Turmeric (ground turmeric)½ tsp

Dried lime1 dried lime

Ghee3 tbsp

Saltto taste

Water6½ cups

Method

4 steps

1Rub the lamb with baharat, turmeric and salt and brown it on all sides in the ghee.
2Add onion, whole spices, loomi and water. Cover and simmer until the lamb is very tender.
3Cook the soaked rice in 3 1/2 cups of the lamb broth with the peas until tender and fluffy.
4Roast the lamb at 220 C until browned. Meanwhile fry the almonds and then the raisins in a spoon of ghee.

Serve it like this

Spread the rice on a large platter, lamb on top, scatter peas, almonds and raisins. Serve with yoghurt and salad.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Quzi

Make it your way

Ingredients

Method

Quzi

Make it your way

Ingredients

Method

Make it a meal