Iraqi Baked Dinner
Discover the comforting flavors of the Middle East with this hearty Iraqi Baked Dinner, a delightful one-dish meal perfect for family gatherings or weeknight dinners. Featuring layers of tender potatoes, aromatic spiced ground lamb or beef, fluffy long-grain rice, and juicy tomatoes, this dish is infused with warm spices like cinnamon, cumin, and coriander for a truly irresistible taste. A tomato paste and water mixture ensures the rice cooks to perfection while uniting all the layers in a rich, savory sauce. The baked casserole is finished with a golden, lightly caramelized tomato topping for added texture and flavor. Easy to prepare and visually stunning, this flavorful Iraqi casserole makes a satisfying dinner centerpiece. Serve it with a sprinkle of fresh parsley for a touch of brightness! Keywords: Iraqi Baked Dinner, Middle Eastern casserole, layered rice dish, ground lamb recipe, spiced rice and meat meal.
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Recipe Information
Ingredients
- 500 grams ground lamb or beef
- 2 cups long-grain white rice
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 medium potatoes, thinly sliced
- 2 medium tomatoes, thinly sliced
- 1 teaspoon cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 3 cups water
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 190°C (375°F).
Rinse the rice under cold water until the water runs clear. Soak the rice in a bowl of water for 20 minutes, then drain and set aside.
Heat 1 tablespoon of vegetable oil in a large frying pan over medium heat. Add the chopped onion and sauté until soft and golden, about 5 minutes.
Add the minced garlic to the pan and cook for 1 minute. Stir in the ground lamb or beef, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes.
Season the meat with cinnamon, cumin, coriander, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well and cook for another 2 minutes. Remove from heat and stir in the chopped parsley.
Grease a large baking dish with 1 tablespoon of vegetable oil. Layer the bottom of the dish with the sliced potatoes, slightly overlapping them.
Spread half of the uncooked rice evenly over the potatoes. Layer half of the cooked meat mixture over the rice. Add a layer of sliced tomatoes on top.
Repeat the layers—add the remaining rice, followed by the remaining meat mixture, and top with a final layer of sliced tomatoes.
In a small bowl, mix the tomato paste with 3 cups of water and the remaining 1 teaspoon of salt. Pour this mixture evenly over the contents of the baking dish.
Drizzle the top with the remaining 1 tablespoon of vegetable oil. Cover the dish tightly with aluminum foil to trap the steam.
Bake in the preheated oven for 50-60 minutes, or until the rice is fully cooked and the layers are tender.
Remove the foil during the last 10 minutes of baking to lightly brown the top layer of tomatoes, if desired.
Let the dish rest for 10 minutes before serving. Scoop portions out carefully to maintain the layered presentation.
Serve warm, garnished with additional chopped parsley if desired.
Nutrition Facts
Calories |
2364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.6 g | 183% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 5152 mg | 224% | |
| Total Carbohydrate | 170.6 g | 62% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 18.3 g | ||
| Protein | 105.2 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3217 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
