Iraqi Quzi is one of those dishes that instantly feels special the moment it hits the table. It’s traditionally served for celebrations, gatherings, and holidays, but honestly, it’s the kind of meal that turns any dinner into an occasion. Quzi is all about layers of flavor: tender, slow-cooked lamb seasoned simply but thoughtfully, paired with aromatic rice infused with warm spices, nuts, and sometimes dried fruit. It’s rich without being heavy, deeply comforting, and incredibly satisfying.
What makes Quzi so beautiful is that it’s rustic yet elegant. The lamb is cooked low and slow until it practically falls apart, absorbing the spices and broth along the way. Meanwhile, the rice cooks separately, taking on flavors from cardamom, cinnamon, bay leaf, and stock. When everything comes together, the lamb is nestled right on top of the rice and finished with toasted nuts for texture and contrast.
This is a dish that’s meant to be shared. Traditionally served on a large platter, Quzi invites everyone to dig in together, which is one of the reasons I love it so much. It’s hearty, nourishing, and packed with flavor, but it doesn’t rely on complicated techniques. Most of the work happens quietly while the lamb cooks, filling the kitchen with the most incredible aroma.
I like to serve Iraqi Quzi with simple sides — a crisp cucumber salad, yogurt, or fresh herbs — because the dish really shines on its own. It’s perfect for weekends, special dinners, or anytime you want to make something meaningful and memorable. Once you make it, you’ll understand why Quzi has been passed down for generations.
Iraqi Quzi
Description
Traditional Iraqi Quzi made with slow-roasted lamb and fragrant spiced rice, finished with toasted nuts. A comforting, celebratory dish meant to be shared.
Ingredients
For the Lamb
For the Rice
Garnish
Instructions
Cook the Lamb
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Preheat oven to 325°F.
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Season lamb generously with salt, pepper and turmeric and rub in tallow or olive oil
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Add onion, garlic, cinnamon sticks, cardamom pods, and bay leaves to a deep tray. Put the lamb over it and place rosemary on top of the lamb.
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Cover with parchment paper and foil and place in the oven. Cook for 4–5 hours, until the lamb is very tender and easily pulls apart. Halfway through cook time open and add carrots and baste everything with juices.
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Remove lamb and tent with foil. Strain and reserve the cooking liquid for the rice.
Prepare the Rice
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Melt butter or add olive oil in a large pot over medium heat.
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Add cinnamon stick, cardamom pods and bay leaf. Stir until fragrant.
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Drain the rice and add it to the pot, stirring to coat in the spices.
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Pour in reserved lamb broth or water and season with salt. Bring to a boil, then reduce heat to low, cover, and cook for 15–18 minutes, until rice is fluffy and liquid is absorbed.
Assemble
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Transfer rice to a large serving platter.
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Place lamb on top, either whole or gently shredded.
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Garnish with toasted nuts, optional raisins, and fresh herbs. Serve warm.
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Note
- To get the mixed yellow and white color to your rice: prepare zafaran with water and drizzle over the rice while its cooking.
- Keep the seasoning balanced — Quzi should be fragrant, not overpowering.
- Toasting the nuts separately adds the perfect crunch.
