Entree: Iraq – Baghdad & Central Iraq – قوزي ➤ Qūzī (Stuffed lamb with spiced rice and nuts)

Serving Size: 8

Approximate Time

Prep 45 min

Cook 3 hrs

Additional 2 hrs 30 min

Total 4 hrs

Ingredients

- 1 boneless lamb leg, about 5 lb (2.3 kg)
- 3 cups (555 g) basmati rice, rinsed until water runs clear
- 6 tbsp (90 ml) ghee or clarified butter
- 2 tbsp (30 ml) olive oil
- 2 large onions, thinly sliced (about 300 g)
- 6 garlic cloves, minced (about 18 g)
- 2 tbsp (14 g) baharat spice blend (or 1 tbsp ground cumin + 1 tbsp ground coriander + 1 tsp ground cinnamon + 1/2 tsp ground cloves)
- 1 tbsp (8 g) ground cumin
- 1 tsp (2 g) ground cardamom
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 cup (150 g) slivered toasted almonds or pistachios
- 1 cup (150 g) raisins or currants
- 1 tsp (5 ml) ground turmeric (optional, for color)
- 4 cups (960 ml) low-sodium chicken or lamb broth, divided
- 2 bay leaves
- 1 cup (150 g) finely chopped tomatoes or 1 cup (240 ml) crushed tomatoes
- 2 tbsp (30 ml) rosewater or 2 tbsp (30 ml) lemon juice (optional)
- 1/2 cup (120 ml) plain yogurt (for marinade)
- 1 tbsp (15 ml) pomegranate molasses or 1 tbsp (15 ml) vinegar (optional)
- Fresh parsley or cilantro, chopped, for garnish
- Butcher twine for tying the lamb

Instructions

1. Prepare the lamb: Butterfly the boneless leg open to create a flat surface (or ask your butcher to butterfly). Mix the yogurt, 1 tbsp (15 ml) olive oil, 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, and 1 tsp baharat; rub all over the lamb and refrigerate for at least 2 hours or overnight.
2. Preheat oven to 325°F (160°C). Heat 2 tbsp (30 ml) ghee in a large skillet over medium-high heat and brown the outside of the lamb on all sides, 6–8 minutes total; remove and set aside to cool slightly.
3. Make the rice stuffing: In a heavy saucepan, heat 2 tbsp (30 ml) ghee and 1 tbsp (15 ml) olive oil over medium heat. Add the sliced onions and cook until golden, about 10–12 minutes. Add the garlic, 1 tbsp (8 g) baharat, ground cumin, cardamom, turmeric (if using), and bay leaves; cook 1–2 minutes until fragrant.
4. Stir in the rice and toast for 2–3 minutes to coat the grains. Add 2 1/2 cups (600 ml) warm broth and the chopped tomatoes; bring to a simmer, cover, and cook until the rice is about 80% done, about 8–10 minutes (it will finish cooking inside the lamb).
5. Fold in the toasted nuts and raisins, 1 tsp (5 ml) rosewater or lemon juice (if using), and season to taste with salt and pepper. Remove bay leaves and let the mixture cool until easy to handle.
6. Stuff and tie the lamb: Spread the cooled rice mixture onto the butterflied lamb, leaving a 1-inch border. Roll or fold the lamb to enclose the filling and tie firmly with butcher twine every 2 inches to secure into a uniform roast.
7. Roast: Place the stuffed lamb on a rack in a roasting pan. Brush with remaining ghee and drizzle 1/2 cup (120 ml) broth into the pan. Roast in the preheated oven for 2 to 2 1/2 hours, or until an instant-read thermometer inserted into the thickest part reaches 145–155°F (63–68°C) for medium doneness, basting occasionally with pan juices and adding more broth if the pan becomes dry.
8. Rest and finish rice: Remove lamb from oven, tent loosely with foil, and rest 20–30 minutes. Meanwhile, if the rice stuffing needs finishing, transfer it to a covered pan, add remaining warm broth as needed, and steam gently until fully tender.
9. Carve and serve: Remove twine and slice the lamb into thick slices, arranging over a bed of the spiced rice stuffing. Spoon pan juices over the meat, garnish with chopped parsley or cilantro, and serve warm.