Entree: United Arab Emirates – Southern Culinary Region – عوزي ➤ Ouzi (Aromatic spiced rice with roasted lamb, nuts, and raisins often baked or wrapped in thin pastry)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 45 min

Total 3 hrs

Ingredients

- 3 lb (1.36 kg) boneless lamb shoulder, trimmed and cut into large chunks
- 2 tbsp (30 ml) ghee or clarified butter
- 1 large onion, roughly chopped
- 6 cloves garlic, crushed
- 1 tbsp (15 ml) ground baharat or 1 tbsp (15 ml) homemade mix of black pepper, coriander, cumin, and paprika
- 2 tsp (10 ml) ground cinnamon
- 1 tsp (5 ml) ground cardamom or 6 whole green cardamom pods
- 1 tsp (5 ml) ground allspice
- 1/2 tsp (2.5 ml) ground cloves
- 1 tbsp (15 ml) tomato paste
- 4 cups (960 ml) low-sodium chicken or lamb stock
- 3 cups (555 g) basmati rice, rinsed until water runs clear and soaked 20–30 minutes
- 1/2 cup (115 g) golden raisins
- 1/2 cup (70 g) slivered almonds, toasted
- 1/2 cup (70 g) pistachios, shelled and toasted
- 1/4 cup (60 ml) vegetable oil or melted ghee for sautéing and brushing pastry
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/4 cup (60 ml) fresh coriander (cilantro), chopped
- Zest of 1 lemon
- 8 sheets phyllo dough, thawed (or equivalent thin flatbread for wrapping)
- 1 egg beaten (for egg wash)

Instructions

1. Preheat the oven to 325°F (160°C). Pat lamb chunks dry and season lightly with salt and pepper.
2. Heat 2 tbsp (30 ml) ghee in a large Dutch oven over medium-high heat. Brown lamb on all sides in batches, about 6–8 minutes per batch; transfer to a plate.
3. Reduce heat to medium, add the chopped onion and sauté until soft and golden, 8–10 minutes. Add garlic and tomato paste and cook 1–2 minutes until fragrant.
4. Stir in baharat, cinnamon, cardamom, allspice, and cloves; cook 1 minute to bloom the spices. Return lamb to the pot, add stock, cover, and transfer to the oven.
5. Braise the lamb in the oven until very tender, about 2 to 2½ hours. Remove lamb, reserve 1–2 cups (240–480 ml) braising liquid, and shred the meat with forks.
6. While lamb braises, toast the slivered almonds and pistachios in a dry skillet over medium heat until golden, about 3–4 minutes; set aside. Soak and drain the basmati rice 20–30 minutes before cooking.
7. In a wide pot, heat 1/4 cup (60 ml) vegetable oil or ghee over medium heat. Add the soaked, drained rice and lightly sauté 2–3 minutes to coat. Add 1–2 cups (240–480 ml) of the reserved braising liquid and additional stock to reach 4 cups (960 ml) total liquid. Add 1 tsp (5 ml) salt and simmer covered on low until rice is tender, about 12–15 minutes; fluff with fork.
8. Fold shredded lamb, raisins, half the toasted nuts, lemon zest, and chopped cilantro into the rice; adjust seasoning with salt and pepper.
9. To assemble as baked parcels: brush a sheet of phyllo with melted ghee or oil, layer 2–3 sheets, place a mound of the rice-lamb mixture in the center, fold into a neat parcel and seal with egg wash. Repeat for remaining portions.
10. Place parcels on a baking sheet, brush tops with egg wash, and bake at 350°F (175°C) until golden, about 18–22 minutes. Alternatively, serve the rice and lamb on a large platter garnished with remaining toasted nuts and extra cilantro.
11. Serve hot with plain yogurt or a simple cucumber-tomato salad on the side if desired.