Oozy (Palestinian, Middle Eastern)

READY IN: 1hr 10mins
Recipe by Palis Favorites

This is a great dish that can easily be double and tripled and used during a dinner party! I posted it with chicken, but it can also be made with lamb meat as well.

Top Review by UmmBinat

Five stars! This was good and flavourful even without added chicken base although I did use more chopped onion as I tend to. I added whole cardamom rather than powdered but it does not say when to add it. I used fresh carrots, extra lean ground beef but added extra olive oil which I used to fry, I fried the almonds and pine nuts in butter like I usually do. I did not use as much turmeric as stated because we don't like the flavour just for colour but it was not yellow I guess because of all the other spices in the amount that I usually use to make rice yellow and it wasn't a nice colour but that was a change I did, not the fault of the recipe. I would make this again trying with more turmeric and next time I will add my own chicken broth for even more taste but honestly it doesn't even need it!! Made for Ramadan Tag 2010.

Ingredients Nutrition


  1. Place the cut up chicken in a pot along with enough chicken stock to cover the chicken. Add just a dash of salt. Skim the top of the stock and remove the froth as it forms. Once all the froth is gone, add the diced onion and let boil for about ten minutes.
  2. Add the Arabic seven spice to the stock, along with the cumin and tumeric powder. Let boil for another 5 minutes, then add the peas and carrots. Let boil for another 15-20 minutes, or until the chicken is cooked.
  3. Remove the chicken and place on a baking pan, and place aside. Brown the ground beef in a frying pan, and add just a dash of salt and 1 tsp arabic seven spice.Brown almonds, and add to the ground beef.
  4. Wash the rice. In a pot big enough to hold the ingredients, place the ground beef on the bottom of the pot. The strain the peas, carrots, and onions out of the chicken stock and place on top of the ground beef, making a second layer (do not mix them in the pot). Then add the rice on top of the peas and carrots. Add enough of the chicken stock from the first pot to cover the rice, peas and carrots, and ground beef (add slowly, trying not to mix everything up).
  5. Cover and let cook until the stock is gone and the rice is cooked.
  6. Squeeze the half of lemon on top of the chicken, just adding a hint of flavor and sprinkle seasoned salt over the chicken. Place under the broiler just until it is golden brown.
  7. Brown the pine nuts.
  8. Take a serving tray bigger than the pot used to cook the rice in and place it on top of the pot. With one hand on top of the tray and one on the bottom of the pot, flip the pot upside down on top of the tray. Tap the bottom of the pot making sure all the ingredients came down. Remove the pot and shake the tray a little making everything spread out nicely.
  9. Arrange the chicken on top of the rice, then sprinkle the pine nuts and parsley for garnish. It is normally eaten with a salad or some laban.
  10. Enjoy!

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