Qoozi

About This Recipe

Qoozi is the grandest dish in Bahraini cuisine: a whole young lamb marinated in a fragrant spice paste, slow-roasted until falling tender, and served on a mountain of basmati rice studded with nuts, raisins, and boiled eggs. It graces weddings, Eid feasts, and the most generous of Bahraini tables.

Ingredients

Serves 8

• 1 wholeyoung lamb (4–5 kg), cleaned
• 3 tbspbaharat
• 4 cupsbasmati rice, rinsed
• 1/2 cupmixed nuts (almonds, pistachios, cashews)
• 4 largeeggs, hard-boiled and peeled
• 4 tbspghee

Instructions

1. 1

   Marinate lamb

   Mix baharat with salt and 2 tbsp ghee to form a paste. Rub thoroughly over and inside the lamb. Marinate at least 2 hours or overnight.

2. 2

   Cook rice filling

   Parboil rice for 5 minutes, drain. Fry nuts in remaining ghee until golden. Toss with rice, raisins, and a pinch of baharat.

3. 3

   Stuff and roast

   Stuff the lamb cavity with the rice mixture and eggs. Tie the cavity closed. Place in a large roasting tray, add 1 cup water, cover tightly with foil, and roast at 160 °C for 3.5–4 hours until very tender.

4. 4

   Finish and serve

   Remove foil for the final 30 minutes for colour. Rest 15 minutes. Serve the lamb on a large platter surrounded by the stuffing rice, garnished with nuts.

Variations

• •

  Serve with a tangy tamarind sauce on the side.

• •

  Add dried apricots to the rice stuffing for sweetness.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Leftovers keep refrigerated 3 days. The rice stuffing freezes well.

Frequently Asked Questions