Wasfetna

Ouzi

Rice cooked in lamb broth with peas and carrots, topped with the lamb and toasted almonds and pine nuts.

Ouzi with lamb
Cooking time
1 hr 35 min
Hands-on time
30 min
Free time
45 min
Difficulty
Medium
Cuisine
Levantine
Calories
820
Contains
Nuts, Dairy

The rice of feasts and celebrations. The lamb simmers first until tender and its broth is kept, then the rice cooks in five cups of it with the vegetables, and is turned out onto the tray with the meat arranged on top.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

5people

Amounts follow the number of people

For the ouzi

For the topping

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Heavy pot with a lid — The meat tenderizes in it, then the rice cooks in its stock.
  • Wide tray — The rice is turned out onto it and the meat arranged on top.

Method

  1. Brown the meat in ghee until it acquires color, then add the onions until they wilt.

    12 min
    You’ll know it’s ready when

    The meat is brown and the onions are translucent.

  2. Add the water and spices and cover the pot until the meat is tender, then remove it and keep the broth.

    45 minYou can walk away
    You’ll know it’s ready when

    The fork goes into the meat without resistance.

  3. Sauté the peas and carrots in a little ghee until they shine.

    5 min
    You’ll know it’s ready when

    The vegetables retained their color.

  4. Cook the rice in five cups of broth with the vegetables over low heat.

    20 minYou can walk away
    You’ll know it’s ready when

    The rice has absorbed the broth and the grains are separate.

  5. Turn the rice over in a tray, arrange the meat on top, and sprinkle with nuts and parsley.

    8 min
    You’ll know it’s ready when

    The top is neat and the nuts are golden.

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