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Lamb ouzi rice is a beautifully-spiced Middle Eastern dish with peas, carrots, and meat that’s served topped with butter-toasted nuts. It’s impressive yet easy to make, and great for weeknight meals, special occasions or holidays, or entertaining guests.
Recently I had a craving for one of my favorite Arabic meals I enjoyed while living in the Middle East: ouzi! During my time there, this spiced lamb rice dish made several appearances at Iftar feasts during Ramadan, as well as at Eid celebrations. Despite being easy to make, this recipe feels special and is impressive enough for serving guests.
What is Ouzi?
Ouzi (also spelled oozi or ouzy) is a Levantine spiced rice dish with peas, carrots, and lamb topped with toasted nuts. When I lived in Syria and Jordan, I usually had this dish with ground lamb (aka minced lamb or lamb mince), but large pieces of slow-cooked lamb are also popular. Beef is less commonly used than lamb in the Middle East, but is also delicious in this recipe.
Ouzi rice hails from Syria, but similar versions of this dish are popular throughout the Middle East, including the entire Levant area, Turkey, the Arab Gulf states, and Northern Africa. Depending on where you are, you might also hear this dish called quzi (also spelled khuzi, khoozi, qoozi, or ghoozi).
Why This Recipe is a Winner
- If you’ve never had Arabic food but want to try it, this recipe is a great place to start. It’s a beginner-friendly recipe, and it’s full of flavor! The instructions in the recipe card below look long, but it’s just because they’re detailed, not because the recipe is difficult. Watch the video or look at the step-by-step photo instructions and you’ll see how easy this is to make!
- This meal is budget-friendly. With rice and ground meat as the main components, this is a great option if you’re looking for an economical meal to help you stick to your grocery budget. (Go with ground beef instead of ground lamb to make it even cheaper!)
- It’s surprisingly good for meal prep! Who says you have to meal prep basic (or bland) dishes, right? Ouzi keeps well in the fridge or freezer, and it’s easy to reheat in the microwave.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
Topping/Garnish Ingredients:
- Ghee – Also known as clarified butter, we use this to toast the nuts.
- Blanched almonds – Blanched almonds are just regular almonds that have their skins removed. Or you can use pine nuts. This adds crunchy texture and rich, nutty flavor, and is the perfect topping for spiced lamb with rice.
- Fresh parsley – This is an optional garnish. It adds a pop of fresh flavor and bright color.
Spiced Ground Lamb Ingredients:
- Ground lamb – Or you can use 85% lean ground beef (if you use leaner meat, add 1 tablespoon ghee).
- Onion – Adds savory depth of flavor.
- Garlic – For building layers of flavor. Also adds great aroma!
- Arabic 7-spice mix – Like most spice blends, this one varies by region or family. The baharat mix I learned how to make in the Middle East contains black pepper, allspice, sweet paprika, coriander, cumin, cinnamon, and nutmeg. Cardamom is also a common addition.
- Salt – Salt ensures the meat isn’t bland.
- Aleppo pepper – This pepper is named after Aleppo in Syria and is also called Halaby pepper. It’s commonly used in Middle Eastern and Turkish cuisine. It has a very unique flavor with sweet fruity notes, a hint of spicy heat, and smoky undertones.
Rice Pilaf Ingredients:
- Ghee – We sauté the onion and briefly toast the rice in ghee (clarified butter) for rich flavor.
- Onion – Onion adds a ton of flavor and aroma to the rice pilaf.
- Basmati rice – For a fluffy rice pilaf, use a good-quality basmati rice and soak it briefly in lukewarm water.
- Bay leaf, cinnamon stick, cardamom pods, and whole cloves – When I learned how to make this recipe from my Syrian ex-mother-in-law, she always made a well-seasoned pilaf with whole spices. The whole spices add flavor, and also make for a beautiful presentation. If you don’t have whole spices in your pantry, you can skip them.
- Frozen peas and carrots – There’s absolutely nothing wrong with using frozen peas and carrots here; that’s how I’ve always seen this dish made in the Middle East.
- Arabic 7-spice mix – You’ll also sometimes see this referred to as Lebanese 7 spice mix.
- Salt – To make sure the rice isn’t bland.
- Aleppo pepper – Adds a complex sweet, spicy, and smoky flavor.
- Turmeric – This gives the rice a golden yellow color; you can omit it if you prefer.
- Chicken stock – Chicken stock adds rich flavor to the rice, but you can use water if you don’t have it on hand.
Pro Tip: Spice Substitutes
- If you can’t find Middle Eastern 7-spice mix, you can make your own. (It’s available on Amazon, at Middle Eastern grocery stores, or at specialty spice shops.) I use the recipe from my cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair. Here are the quantities you’ll need for this recipe (note that you’ll have a little bit of extra spice mix): 1/2 tablespoon black pepper, 1/2 tablespoon allspice, 1 teaspoon sweet paprika, 3/4 teaspoon coriander, 3/4 teaspoon cumin, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg.
- Also, you don’t have to buy Aleppo pepper just for this recipe. Instead of 1 teaspoon Aleppo pepper, you can use: 1/2 teaspoon sweet Hungarian paprika + 1/4 teaspoon smoked Hungarian paprika + 1/8 teaspoon hot Hungarian paprika or cayenne pepper.
How to Make Lamb Ouzi Rice
1: Toast the Nuts
Preheat a small skillet over medium-low heat. Add the ghee; once melted, stir in the nuts. Cook until the nuts are golden and fragrant, about 5 minutes, stirring occasionally. Remove the nuts from the heat and transfer them from the skillet to a paper towel-lined plate to cool.
2: Brown the Meat
Preheat a large skillet over medium-high heat. Add the lamb and use a wooden spoon to break up the meat in the skillet. Stir in the onion. Cook until the meat is browned and the onion is softened, about 8 to 10 minutes, stirring occasionally to break the meat into smaller crumbles.
Turn the heat down to medium, stir in the garlic, and cook 30 seconds.
Stir in the 7-spice mix, salt, and Aleppo pepper, and remove from the heat. Cover the skillet and set it aside for now.
3: Make the Rice
- Preheat a 4 to 5-quart non-stick pot over medium heat. Add the ghee; once melted, add the onion. Cook until the onion is softened but not browned, about 5 minutes, stirring occasionally.
- Stir in the rice and cook 1 minute, and then stir in the bay leaf, cinnamon stick, cardamom pods, and cloves, and cook 30 seconds.
- Stir in the peas and carrots, 7-spice mix, salt, Aleppo pepper, and turmeric.
- Add the chicken stock, and stir it briefly (try for just one stir!). Let it come up to a gentle boil. Cover the pot, turn the heat down to low, and cook until the liquid is absorbed, about 20 minutes (don’t open the lid during this time).
- Remove from the heat, let the rice sit (covered) for 10 minutes, and then fluff it with a fork.
- Transfer the fluffed rice to a large serving platter and top with the meat (re-warm the meat if needed), nuts, and parsley. Serve.
Pro Tip: How to Make the Perfect Pot of Rice
So many people have told me that they can’t make rice without a rice cooker. That’s not true at all! If I can make a decent pot of rice, so can you. I’m sharing the tips I learned from my Syrian ex-mother-in-law for how to cook rice (she’s a master at it!); keep them in mind and your rice will turn out perfect every time.
Bear in mind that here we’re making pilaf style rice with long, fluffy grains that separate beautifully. If you’re making another kind of rice dish (for example, sticky rice for sushi), these tips don’t apply.
Here are the best tips and tricks for making the perfect pot of fluffy rice:
- Soak the rice. This rinses off any excess starch, dust, or dirt that might be on the rice and helps make fluffy rice grains that separate well instead of gummy rice or rice that sticks together. Just 10 minutes in tepid water is fine if you have good-quality basmati rice. After that, rinse it and drain it in a fine mesh sieve and you’re ready to go.
- Make sure the cooking liquid is warm or hot when you add it to the rice. Here we use chicken stock, which adds a ton of flavor. Make sure it’s warm when you add it to the rice, otherwise, you run the risk of the liquid:rice ratio being off.
- Don’t over-stir. After you add the cooking liquid to the rice, you should only briefly stir it (once is ideal). Add the stock, give it a stir, and that’s it. Let it come up to a gentle boil, cover the pot, and then turn the heat down and let it do its thing.
- Let the rice sit covered for 10 minutes after cooking before fluffing. This step might seem unnecessary, but it’s the final trick that will help you achieve the perfect fluffy pot of rice! It allows the rice to fully absorb all the cooking liquid, and the steam helps make sure each grain is fully cooked and not hard inside.
Variations
- Lamb – Instead of ground lamb in ouzi, go for ground beef. Another option is to slow-cook larger chunks of lamb (either on or off the bone) and serve them on top of this rice pilaf. Goat or beef stew meat also works well. If you braise or boil lamb, goat, or beef, use the cooking liquid instead of chicken stock to make the rice. (I have an easy method for stewing large pieces of lamb or beef stew meat so it comes out fall-apart tender and flavorful every time: 1) sear the meat in a little ghee or olive oil in a large pot, 2) season with salt, pepper, or other spices, 3) add enough liquid to cover the meat by 2 to 3 inches, and 4) bring the liquid to a boil, then turn the heat down to simmer, cover the pot, and cook until the meat is tender.)
- Nuts – You can skip the nuts, or swap out the blanched almonds for pine nuts if you prefer. In the Middle East, nuts are typically a pricier ingredient. When guests come over for dinner, it’s common practice to include a toasted nut garnish (especially on rice and meat dishes) to show generosity to your guests.
- Raisins – If you’re a fan of sweet and savory rice pilaf, add 1/2 cup raisins along with the chicken stock (you don’t need to add more chicken stock).
Storage
Store leftovers covered in the fridge for 3 to 4 days or in the freezer for up to 3 months.
Reheating
To reheat, thaw to room temperature if it was frozen. You can reheat leftover rice pilaf with meat in the microwave or on the stovetop:
- Microwave – Put the pilaf into a microwave-safe dish. Cover the top with a water-dampened paper towel. Microwave until warm in 45-second intervals, stirring between each.
- Stovetop – Lightly oil a skillet; add the pilaf and a splash of water. Cover the skillet (use aluminum foil if the skillet doesn’t have a lid), and cook over medium-low heat until warm, stirring occasionally and adding more water to prevent the rice sticking to the skillet.
Frequently Asked Questions
You have several options here. Use ground beef and follow the same recipe. Or go with slow-cooked pieces of lamb or braised beef stew meat. Another option is to serve this with roast chicken or boiled chicken. If you’re making this for a big celebration you can use a whole roast lamb or goat!
This dish is delicious served with plain yogurt and/or a simple Arabic salad for spooning on top. Salad Shirazi is a great pairing!
More Rice Recipes to Make
- Easy Arabic Rice Pudding
- Homemade Rice a Roni (SO easy and better than the box!)
- One-Pot Coconut Lime Curry Chicken and Rice
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Ouzi Lamb Rice Recipe
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Ingredients
Topping/Garnish:
- 1/2 tablespoon ghee
- 6 tablespoons blanched almonds or pine nuts
- 3 tablespoons minced fresh parsley optional
Lamb (Or Beef):
- 1 pound ground lamb or 85% lean ground beef; if you use leaner meat, add 1 tablespoon ghee
- 1 cup diced yellow onion
- 4 large cloves garlic crushed
- 1 tablespoon 7-spice mix see Notes
- 1 teaspoon salt
- 1 teaspoon Aleppo pepper see Notes
Rice:
- 3 tablespoons ghee
- 1 cup diced yellow onion
- 1 1/2 cups basmati rice soaked in tepid water for 10 minutes, then rinsed under cool running water in a fine mesh sieve and drained well
- 1 bay leaf
- 1 cinnamon stick
- 4 pods cardamom cracked open
- 2 whole cloves
- 1 1/2 cups frozen peas and carrots
- 1 tablespoon 7-spice mix
- 1 1/4 teaspoons salt
- 1 teaspoon Aleppo pepper see Notes
- 1/4 teaspoon turmeric
- 3 cups chicken stock warmed
Optional Serving Suggestions:
- Yogurt
- Salad Shirazi or other chopped salad
Instructions
For the Topping:
- Preheat a small skillet over medium-low heat. Add the ghee; once melted, stir in the nuts. Cook until the nuts are golden and fragrant, about 5 minutes, stirring occasionally.
- Remove the nuts from the heat and transfer them from the skillet to a paper towel-lined plate to cool.
For the Lamb:
- Preheat a large skillet over medium-high heat. Add the lamb and use a wooden spoon to break up the meat in the skillet. Stir in the onion. Cook until the meat is browned and the onion is softened, about 8 to 10 minutes, stirring occasionally to break the meat into smaller crumbles.
- Turn the heat down to medium, stir in the garlic, and cook 30 seconds.
- Stir in the 7-spice mix, salt, and Aleppo pepper, and remove from the heat. Cover the skillet and set it aside for now.
For the Rice:
- Preheat a 4 to 5-quart non-stick pot over medium heat. Add the ghee; once melted, add the onion. Cook until the onion is softened but not browned, about 5 minutes, stirring occasionally.
- Stir in the rice and cook 1 minute, and then stir in the bay leaf, cinnamon stick, cardamom pods, and cloves, and cook 30 seconds.
- Stir in the peas and carrots, 7-spice mix, salt, Aleppo pepper, and turmeric.
- Add the chicken stock, and stir it briefly (try for just one stir!). Let it come up to a gentle boil. Cover the pot, turn the heat down to low, and cook until the liquid is absorbed, about 20 minutes (don’t open the lid during this time).
- Remove from the heat, let the rice sit (covered) for 10 minutes, and then fluff it with a fork.
To Serve:
- If the meat cooled too much, reheat it for a couple minutes on the stovetop.
- Transfer the fluffed rice to a large serving platter and top with the meat, nuts, and parsley. Serve.
Video
Notes
- 7-Spice Mix: You can buy pre-made 7-spice mix or make your own. I use the recipe from my cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair. Here are the quantities you’ll need for this recipe (note that you’ll have a little bit of extra spice mix): 1/2 tablespoon black pepper, 1/2 tablespoon allspice, 1 teaspoon sweet paprika, 3/4 teaspoon coriander, 3/4 teaspoon cumin, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg.
- Aleppo Pepper Substitute: Instead of 1 teaspoon Aleppo pepper, you can use: 1/2 teaspoon sweet Hungarian paprika + 1/4 teaspoon smoked Hungarian paprika + 1/8 teaspoon hot Hungarian paprika or cayenne pepper.
- Storage: Store leftovers covered in the fridge for 3 to 4 days or in the freezer for up to 3 months.
- Reheating: To reheat, thaw to room temperature if it was frozen. You can reheat leftover rice pilaf with meat in the microwave or on the stovetop:
- Microwave: Put the pilaf into a microwave-safe dish. Cover the top with a water-dampened paper towel. Microwave until warm in 45-second intervals, stirring between each.
- Stovetop: Lightly oil a skillet; add the pilaf and a splash of water. Cover the skillet (use aluminum foil if the skillet doesn’t have a lid), and cook over medium-low heat until warm, stirring occasionally and adding more water to prevent the rice sticking to the skillet.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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Delicious! The family loved it. Will make again.