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+ servings
Prep Time
45 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs 15 mins
Quzi is a popular dish from Iraq, the Persian Gulf and Turkey composed of rice and lamb, and garnished with almonds, raisins, and eggs.
Course: Main Course
Cuisine: Iraqi, Middle Eastern
Servings: 8 people
Author: Mike Benayoun
For the meat
  • 4 lb lamb meat (shoulder or leg), cut into pieces, with bone
  • 6 tablespoons vegetable oil
  • 2 quarts boiling water
  • 2 tablespoons salt
  • 2 bay leaves
  • 2 dried limes (noomi basra)
  • 2 pods cardamom
  • 2 cloves garlic , pressed
For the rice
  • 3 cups basmati rice
  • 2 cups cut fideos (or angel hair)
  • 1 onion , chopped
  • 2 quarts boiling meat broth (from cooking the lamb)
  • 1 large carrot , cut into small cubes
  • 4 tablespoons peas
  • 1 tablespoon cardamom seeds
  • 1 tablespoon chili powder
  • 1 tablespoon ground clove
  • 2 sticks cinnamon
  • 2 dried limes (noomi basra)
  • 1 tablespoon black peppercorns
  • Vegetable oil
For the decoration
  • 5 oz. blanched almonds
  • 5 oz. raisins
  • 1 onion , chopped
  • 2 hard-boiled eggs (optional)
  • 1 lb small boiled potatoes (optional)
  • Vegetable oil
  1. In a large Dutch oven, heat 4 tablespoons of oil over medium heat and cook the meat on all sides for 5 to 7 minutes or until browned.
  2. Add boiling water.
  3. Then add bay leaves, cardamom, garlic, and dried limes. Season with salt and mix well.
  4. Cover and cook on low heat for 2 hours.
  5. Drain the meat from its juice and place it in a dish.
  6. In a Dutch oven with two tablespoons of oil, brown the meat on all sides for about 10 minutes.

  7. Set aside.
Rice and fideos
  1. Wash the rice and let it drain in a colander for 5 minutes.
  2. Add 4 tablespoons of oil in the bottom of a large Dutch oven and heat over medium heat.
  3. Add the onions and sauté for 1 minute.
  4. Add the carrot, peas, cardamom, chili, cinnamon sticks, cloves, black peppercorns, and dried limes. Season with salt and fry for 2 to 3 minutes, stirring regularly.
  5. Add the rice and fry over medium heat for 5 minutes, stirring regularly.
  6. Add 6 cups (1.5 liter) of strained meat broth and stir well.

  7. Cook rice over medium heat until all the liquid is absorbed (about 15 minutes).
  8. In a large saucepan, heat 5 tablespoons of oil over medium heat.
  9. Add the cut fideos and sauté, stirring constantly until golden brown.
  10. Add the remaining meat stock, season with salt slightly, and cook the fideos for 5 minutes over high heat.
  11. Drain and set aside.
  1. In a pan, cook 3 tablespoons oil over medium heat.
  2. Sauté the onions for 15 seconds then add the raisins and mix well.
  3. Sauté for 5 minutes, stirring regularly. Set aside.
  4. In another skillet, heat 6 tablespoons of oil over medium heat.
  5. Add the almonds and fry until golden brown. Drain, season with salt and set aside.
  6. In another pan, heat 5 tablespoons of oil over medium-high heat.
  7. Sauté the potatoes, stirring regularly until golden brown.
  8. Drain and reserve.
  1. In a large serving dish, add the rice first.
  2. Then sprinkle the rice with the fideos and spread the meat over it.
  3. Sprinkle with potatoes, onion mixture and raisins, almonds and hard-boiled eggs.
  4. Serve hot.