Ouzi Lamb Rice Recipe

Ouzi is a richly-seasoned Syrian dish with fluffy rice, spiced lamb (or beef), peas and carrots, and toasted buttery nuts on top. It's easy to make and only takes an hour!

Course Main Course

Cuisine Arabic and Middle Eastern

Keyword Lamb Ouzi, Oozi, Ouzi, Ouzi Lamb, Ouzi Rice

Prep Time 15

Cook Time 45

Other Time: 10

Servings servings

Calories 619kcal

Author Faith Gorsky

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 green cardamom pods (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)

US Customary - Metric

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:

Sauté the onion. 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.
Toast the rice and whole spices. 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.
Add the veggies and ground spices.Stir in the peas and carrots, 7-spice mix, salt, Aleppo pepper, and turmeric.
Add the liquid and let it cook. 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).
Let it rest before fluffing. 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