Ouzi (Saffron Lamb Rice)
🍳 oven
⏱ 215 min
🍽 serves 10
📋 11 ingredients
Nutrition per serving
691
calories
35.8g
protein
30.4g
carbs
48.7g
fat
Ingredients per serving
- 0.45 lbs lamb shoulder
- 0.4 oz Peeled Garlic
- 0.2 oz basmati rice
- 0.2 tsp ras el hanout
- 0.1 cup raisins
- 0.1 oz Onions
- 0.1 tsp Kosher Salt
- 0.1 oz Black Pepper
- 0.05 tsp saffron threads
- 0.05 oz slivered almonds
- 0.025 oz Olive Oil
Method
1. Preheat the oven to 325°F.
2. In a large pot or Dutch oven, heat olive oil over medium-high heat. Season lamb shoulder with salt and black pepper, then sear on all sides until browned, about 5 minutes per side. Remove from pot and set aside.
3. In the same pot, add chopped onions and minced garlic. Sauté until translucent, about 5 minutes.
4. Return the lamb to the pot. Sprinkle ras el hanout over the lamb and stir to coat. Add enough water to cover the lamb by about an inch. Bring to a simmer, then cover with a lid and transfer to the oven.
5. Cook in the oven for 3 hours or until the lamb is very tender and almost falling apart.
6. While the lamb is cooking, soak saffron threads in 1/4 cup of hot water for at least 20 minutes.
7. In a large saucepan, rinse basmati rice under cold water until the water runs clear. Drain well.
8. Add 3 cups of water to the saucepan with the drained rice, bring to a boil, then reduce heat and simmer for about 15 minutes or until the rice is just cooked but still slightly firm.
9. Fluff the rice with a fork, then stir in the saffron water, raisins, and slivered almonds. Season with salt to taste.
10. Once the lamb is done, remove it from the pot and shred it using two forks. Mix the shredded lamb into the cooked rice.
11. Serve the Ouzi family-style, garnished with additional slivered almonds if desired.
