Quzi / Qozi Shamandar & Spiced Chickpea Saffron Rice – Authentic Iraq Recipe

Ingredients for Quzi / Qozi Shamandar & Spiced Chickpea Saffron Rice (4 Servings)

• 1.25 lbs (or 2.5 cups) slow-braised spiced lamb or beef chunks, prepped into bite-sized pieces
• 1.5 cups cardamom-saffron basmati rice, washed and trimmed
• 1 cup toasted almonds
• 1 medium onion and 3 cloves garlic, finely minced with dried black lime (noomi basra)
• 1.5 tbsp traditional Iraq seasoning (cardamom, cinnamon, Iraqi baharat)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and dried black lime (noomi basra) until golden.
2. Add cardamom, cinnamon, Iraqi baharat along with slow-braised spiced lamb or beef chunks and cardamom-saffron basmati rice, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with toasted almonds.