A richly spiced one-pot dish of slow-cooked lamb nestled in saffron-tinted rice with fried onions, raisins, and warm spices. Zurbian is southern Iraq's answer to biryani, bold and aromatic.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Brown lamb pieces well in oil. Add one sliced onion, cardamom, cloves, cinnamon, baharat, turmeric, and cumin. Cook 3 minutes.
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2
Add tomato paste and water to cover. Simmer covered for 1 hour until lamb is very tender. Remove meat and strain broth.
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3
Fry remaining onions until deeply caramelized and crispy. Reserve half for garnish.
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4
Parboil soaked, drained rice in salted water for 5 minutes. Drain well.
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5
Layer in a heavy pot: some rice, lamb pieces, caramelized onions, raisins, cashews, then remaining rice. Pour saffron rose water and 1.5 cups broth over top.
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6
Seal pot with foil then lid. Cook on lowest heat for 30 minutes. Rest 10 minutes, then invert onto a platter and garnish with fried onions.
Did You Know?
Zurbian came to southern Iraq with Yemeni traders and soldiers, blending with local Mesopotamian rice traditions to create a uniquely Iraqi celebration dish.
Chef's Notes
Equipment Tips
- large heavy pot with lid
- skillet
- baking tray
The Story Behind Zurbian
Zurbian arrived in Iraq through the historical connections between southern Iraq and Yemen, brought by traders and migrants who settled in Basra and the southern provinces. The dish fused Yemeni rice cooking traditions with Iraqi spicing and lamb cookery, creating a hybrid that belongs fully to neither culture but is celebrated by both. In Basra, zurbian is the ultimate festive dish, served at weddings, religious celebrations, and major family gatherings, always in enormous quantities.
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