Ouzi Rice
Ouzi Rice is a classic Middle Eastern dish that’s fragrant, flavorful, and perfect for any occasion. Fluffy spiced rice is cooked with tender beef and vegetables, then topped with toasted nuts and fresh parsley. Served alongside a cool cucumber yogurt sauce, it’s a comforting, one-pot meal that’s as beautiful as it is delicious.
Servings 8 People
Ingredients
- 2 cups basmati rice washed and soaked for 30 minutes
- 1 lb lean ground beef
- 2 cups frozen peas and carrots
- 1 small onion finely chopped
- 4 cups beef broth or 4 cups water mixed with 1 beef bouillon cube
- 2 tsp 7-spice
- 2 tsp cinnamon
- 1 tsp black pepper
- 2 tsp salt
- 1 cup mixed nuts of your choice I used cashews and almonds
- 1 tbsp vegetable or olive oil
- 1 tbsp ghee or butter
- Chopped parsley for garnish
Instructions
- Finely chop the onion.
- In a pot, heat the oil and ghee together. Add the nuts and toast until golden. Remove and set aside.
- In the same oil, add the chopped onion and sauté for 1–2 minutes, then add the ground beef.
- Mix together the spices (salt, black pepper, 7-spice, and cinnamon). Add half of the spice mix to the meat and stir well.
- Cook the beef until fully browned, then add the peas and carrots. Cook for another 2 minutes.
- Remove half of the beef and veggies, set aside, and cover. You’ll use this for topping later.
- Add the soaked rice to the pot with the remaining beef, then add the rest of the spices and mix well.
- Pour in the beef broth, bring to a boil, then cover and simmer on low heat for 20 minutes. Turn off the heat and let it sit covered for another 5 minutes.
- While the rice cooks, prepare a side dish. Traditionally, this is served with a cucumber yogurt sauce, but you can also make a tangy lemony salad—it pairs perfectly!
- Once the rice is ready, fluff it gently. You can either:
- Plate method: Spoon the rice onto a serving plate, top with the reserved beef and veggie mix, then the toasted nuts, and garnish with parsley.
- Layer and flip method: In a pot or mold, layer parsley, nuts, the reserved beef with veggies, and then the rice on top. Press down gently, then flip onto a plate for a beautiful round, square, or rectangular shape.
- Serve warm with cucumber yogurt sauce or salad. Enjoy! 😋
Notes
- Soak the basmati rice for 30 minutes for fluffy, separate grains.
- Toast the nuts carefully — they can burn quickly.
- Reserve some meat and veggies to top or layer the rice.
- Let the rice rest for a few minutes after cooking before fluffing.
- Serve with Khyar bi Laban (cucumber yogurt sauce) for balance.
- Leftovers can be stored in the fridge for 3–4 days; reheat with a splash of water or broth.
- Nuts are best added fresh when serving to keep them crunchy.