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    Home » Recipes » Main Dish

    Ouzi Spiced Rice With Minced Lamb and Toasted Nuts

    By Samara・Published: Feb 25, 2021・Updated: Jun 6, 2021・Post may have affiliate links.

    Jump to Recipe Print Recipe

    This ouzi spiced rice with minced lamb is a one-pot recipe, which means you get to infuse all the delicious together AND only have to wash one pot when you're done. This delicious rice dish is made with aromatic spices (cardamom, cinnamon, seven spices, dried lime), minced ground lamb, basmati rice, pine nuts, almonds, peas, carrots, onion, and ghee.

    ouzi spiced rice with lamb in a bowl next to yogurt

    What I Love About This Recipe

    My grandmother used to make this all the time when I was younger, and she'd serve it with laban b khyar, or cucumbers in yogurt. It just brings back so many memories. There wasn't one family gathering where you couldn't find a huge plate of ouzi in the middle of the lunch table.

    My grandmother's ouzi always had a special flavor to it, and I think I figured it out: ghee. You fry the nuts generously in ghee and pour it right on top of the rice when it's done. It just adds that special something that makes this spiced rice so deliciously unique.

    Ingredient Notes

    • Ground Lamb: I use lamb and beef interchangeably when I'm making ouzi rice, so feel free to use either one. I prefer grinding my own meat at home and I use leaner cuts like lamb leg.
    • Rice: You'll need long-grain white rice like basmati rice. If you choose brown basmati instead, then you'll need to adjust the amount of water accordingly.
    • Onion: I like red onion the most, but you can use white onion and sweet onion as well.
    • Frozen Vegetables: You'll need around a cup and a half of frozen mixed vegetables. I usually make ouzi with a frozen carrot and green pea mix.
    • Olive Oil: Extra virgin olive oil is always my favorite, but we're only using a little bit for this recipe to fry the onions in, so you can use any vegetable oil if you want.
    • Spices: To make this aromatic spiced rice, you'll need a mix of cardamom pods, a cinnamon stick, whole dried lime, 7 spices, a bay leaf, ground white pepper, and salt and black pepper to taste. Feel free to adjust these based on what you prefer and what's available.
    • Mixed Nuts: Like most Syrian dishes, you'll be topping it off with fried nuts. I used a mix of pine nuts and peeled almonds.
    • Ghee: This ingredient is optional, and I like to fry the nuts in ghee instead of olive oil. You can use olive oil, though.

    How to Make Ouzi Rice

    sauteeing the onions in a pan

    Heat some olive oil in a large pot on the stove, then add the onions. Cook until translucent.

    ground lamb with the herbs and onions

    Add the lamb and spices, stirring frequently until the lamb is fully browned and cooked through. 

    Mix in the frozen vegetables and rice, frying them for 2-3 minutes with the meat and onion mixture, then pour the hot water on top. 

    cooking the frozen peas and carrots in the pot with the spices

    Let it boil for 5 minutes uncovered, and once the water has reduced slightly, lower the heat to low and cover the pot to let it steam for 15-20 minutes until all the water is absorbed and the rice is tender. 

    ouzi rice in a pot

    Fluff with a fork once it has cooled. Fry the nuts in a tablespoon of ghee in a small pan until golden, then pour on top of the rice when ready to serve. 

    pouring the toasted nuts onto the ouzi rice

    Recipe Tips

    Use whole spices. Whenever I'm making any type of spiced rice dish, I always like to use whole spices instead of ground. It makes a huge difference in terms of flavor. It also means your spices will stay fresh and flavorful for longer.

    spices on a plate

    Choose a slightly fattier mince. Ouzi rice can easily get a little too dry if your ground lamb is too lean. Try to buy ground lamb with a little fat for this dish to keep it at the perfect texture and consistency.

    Cook your onions first. Make sure your onions are translucent and have almost caramelized before you add in the ground lamb. This gives them the chance to "sweat" out any excess liquid and will make sure your meat browns properly.

    Brown the lamb. Before you add in your rice and veggies, make sure the lamb has fully cooked through. Basmati rice doesn't take long to boil, so if the meat is raw when you add the rice, it won't get the chance to properly cook.

    Don't defrost the veggies. I find that adding the veggies straight into the pot while they're frozen keeps them bright and prevents them from overcooking and getting soggy.

    frozen carrots and peas in a bowl

    Fry the nuts right before you serve the ouzi. You want the nuts to stay fresh and crunchy, so only fry them and pour them on top before serving.

    Tips for Basmati Rice

    The general rule I like to follow for basmati rice is 1.5 cups of water for every cup of rice. Remember, if your rice is undercooked, you can always add more water and continue cooking it. But if you add too much water, you'll end up with mushy rice, which you can't really undo. Also, always add boiling water to your rice, don't use cold water.

    Since we're doing 1.5 cups of rice for this recipe, you'll need around 2.5 cups of hot water. You can also use vegetable, beef, or chicken stock for more flavorful rice. But since you're going to be cooking the meat and rice in the same pot anyway, you won't need to use stock.

    Equipment

    • Large stovetop pot
    • Frying pan
    • Spatula

    Storage

    Ouzi rice will keep in your fridge for 3-4 days if kept in an airtight container. I personally think it's one of those dishes that taste even better the next day.

    Middle Eastern Recipes

    If you liked this recipe, here are a couple of other main dishes that are definitely worth a try.

    • mujadara and mint shredded cabbage salad
      Mujadara Msufaye Lebanese Lentils and Rice
    • algerian couscous with lamb shoulder stew
      Algerian Lamb Shoulder Stew With Couscous
    • chicken freekeh with peas and nuts in a bowl
      Chicken Freekeh Pilaf
    • vegan egyptian spinach with tomato sauce in a bowl
      Egyptian Spinach With Tomato Sauce

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    📋 Recipe

    lamb ouzi spiced rice with toasted nuts

    Ouzi Spiced Rice With Lamb

    Author: Samara
    Course: Main Dish
    Cuisine: syrian
    Prep: 10 minutes mins
    Cook: 40 minutes mins
    Total: 50 minutes mins
    5 from 8 votes
    Print Pin Rate Email
    Servings 6
    Ouzi spiced rice with ground lamb is a one-pot recipe that's done in under an hour. Made with basmati rice, spices, lamb, and toasted nuts, this rice dish flavorful and filling.

    Ingredients
     
    US Customary - Metric

    • 1 lb ground lamb
    • 2 cups dry basmati rice
    • 2 tablespoon olive oil
    • 1 tablespoon ghee
    • 3 cups hot water
    • 1 ½ cups frozen vegetables
    • 1 large onion
    • 1 bay leaf
    • 1 whole dried lime
    • 4-5 cardamom pods
    • 1 cinnamon stick
    • 2 teaspoon Lebanese 7 spices aka Lebanese 7 spices (sabaa baharat)
    • ½ teaspoon ground cloves
    • ½ teaspoon ground white pepper
    • salt and pepper to taste

    Instructions

    • Heat some olive oil in a large pot on the stove, then add the onions. Cook until translucent.
    • Add the lamb and spices, stirring frequently until the lamb is fully browned and cooked through. 
    • Mix in the frozen vegetables and rice, frying them for 2-3 minutes with the meat and onion mixture, then pour the hot water on top. 
    • Let it boil for 5 minutes uncovered, and once the water has reduced slightly, lower the heat to low and cover the pot to let it steam for 15-20 minutes until all the water is absorbed and the rice is tender. 
    • Fluff with a fork once it has cooled.
    • Fry the nuts in a tablespoon of ghee in a small pan until golden, then pour on top of the rice when ready to serve. 

    Equipment

    Large Pot
    mercer cutting knife.
    Chef's Knife
    acacia wood cutting board.
    Cutting Board
    frying pan.
    Frying Pan

    Notes

    • Fry the nuts directly before serving.
    • If rice is undercooked, add a splash of water and cover on medium heat to steam until it is tender. 

    Nutrition

    Serving: 1 serving | Calories: 508 kcal | Carbohydrates: 55.3 g | Protein: 29.1 g | Fat: 18 g | Saturated Fat: 0 g | Polyunsaturated Fat: 13 g | Trans Fat: 0 g | Cholesterol: 80 mg | Sodium: 82 mg | Fiber: 2.8 g | Sugar: 1.5 g

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    About Samara

    Hi! My name is Samara Alkhammach. I’m half Syrian, half Palestinian, with a few other nationalities in the mix. I was born and raised in Kuwait, and currently live in Cairo, Egypt. I have a deep love for yoga, art, the kitchen, and bringing people together through them all.

    Reader Interactions

    Comments

      5 from 8 votes (1 rating without comment)

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      Recipe Rating




    1. Anonymous

      February 09, 2025 at 8:52 am

      5 stars
      Excellent dish when you like those spices. We loved it at home

      Reply
      • Lily

        February 09, 2025 at 9:36 am

        Thanks for the comment!

        Reply
    2. Shelby Chant

      January 19, 2025 at 2:53 pm

      Hi!
      I’m not seeing where the dried lime is used. Can you clarify? Ok to sub with lime juice?

      Reply
      • Lily

        January 19, 2025 at 4:01 pm

        I wouldn’t sub lime juice, I would just leave it out. The spices are added when browning the meat to flavor the meat. That’s the whole and ground spices!

        Reply
    3. dana

      May 02, 2023 at 8:50 am

      5 stars
      This is so so tasty! It was so fragrant while cooking so I knew I was in for a treat before digging my fork in. Saving this recipe and making it again!

      Reply
      • Lily

        May 02, 2023 at 9:35 am

        Thanks for the comment!

        Reply
    4. Dina

      May 02, 2023 at 7:50 am

      5 stars
      Okay, this dish! The Spice blend was so amazing! Made extra!

      Reply
      • Lily

        May 02, 2023 at 8:10 am

        Thanks for the comment Dina!

        Reply
    5. Tayler

      April 15, 2023 at 8:42 am

      5 stars
      I made this rice and lamb for dinner last night and it was incredible- Packed with flavor and so delicious.

      Reply
      • Lily

        May 02, 2023 at 9:35 am

        Thanks Taylor!

        Reply
    6. Melissa

      March 20, 2023 at 12:17 pm

      So glad I found your website. I'm excited to make this ouzi tonight. We left Middle Eastern food, so we are looking forward to your other recipes.
      I was unable to find the dried lime or cardamom pods. How much dried cardamom do you think I should use?

      Reply
      • Lily

        March 20, 2023 at 12:39 pm

        Hi Melissa! Thanks for the comment and good question. I would either omit the cardamom or add just a pinch if it’s ground (maybe 1/2 teaspoon). Whole cardamom pods are more subtle than ground cardamom. Also, 7 spices referred to in the recipe is the same as Lebanese 7 spices. It’s a mixture of 7 ground spices. You can buy it from a Middle Eastern grocery store, on Amazon, or make it at home by mixing the spices together.

        Reply
        • Anonymous

          March 20, 2023 at 3:26 pm

          Thank you! And I made your 7 spice.

        • Lily

          March 20, 2023 at 4:58 pm

          Wonderful- Let us know how the recipes turn out!!

    7. Whitney

      February 02, 2023 at 8:36 am

      5 stars
      This rice is so flavorful adding the lamb in and an easy meal that will last a few days!

      Reply
      • Lily

        May 02, 2023 at 9:34 am

        Thanks Whitney!

        Reply
    8. Ali

      March 02, 2022 at 8:02 am

      5 stars
      Such a filling and healthy dish. I love lamb but it’s hard to find great recipes for it, thank you for this one!

      Reply
      • Lily

        May 02, 2023 at 8:11 am

        Thanks Ali!

        Reply
    9. Sarah

      July 10, 2021 at 7:21 pm

      5 stars
      Perfectly delicious. Turned out great!

      Reply
      • Lily

        July 10, 2021 at 7:25 pm

        Glad you liked it!

        Reply

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    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

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