Oozi Is My New Favorite Low-Mess Dinner

It’s rare to find a recipe that checks all the boxes: quick, easy, low-mess, and complete (meaning no sides required). When I spotted Mariam Daud’s oozi recipe in her new cookbook, I Sleep In My Kitchen, I knew immediately that I’d found one such gem. “Oozi is my lazy-girl meal, for those I-don’t-know-what-to-make-and-it’s-already-six-p.m. nights,” says Mariam. “The foundation is rice, ground beef, frozen peas and carrots — ingredients I usually have on-hand. It comes together in 30 minutes, and when you remove the lid of the pot, a plume of spice-fragrant steam wafts into the kitchen, and you’re greeted with plump, colorful rice, dotted with pretty veggies.” Mariam notes that this traditional dish is often served with chicken legs, but makes for a great, simple dinner on its own. “Don’t overthink it!” she urges. “The whole point of this recipe that it doesn’t take up too much brain power. The main thing to focus on is seasoning it well — let the spices cook in the fat for a few minutes, so the flavors bloom. That’s what really makes the dish. Other than that, don’t worry.” Oozi (Spiced Rice with Beef, Peas and Carrots)From I Sleep In My Kitchen, by Mariam DaudServes 4-6 for the beef, peas, and carrots:3 tbsp extra-virgin olive oil1 large onion, finely diced1 1/4 lbs. ground beef (80%/20%)1 16-oz bag frozen peas and carrots, thawed2 tsp fine sea salt2 tsp curry powder2 tsp ground allspice2 tsp black pepper2 tsp seven spice/baharat*1/2 tsp ground cinnamon1/2 tsp ground turmeric *Note: For the seven spice/baharat, Mariam says: “Don’t worry about specific brands. I grab whatever’s available at my local Middle Eastern store. If you don’t have one near you, you can easily make it at home. A simple batch is just a tablespoon of these seven spices: black pepper, cinnamon, cloves, coriander, cumin, nutmeg, and cardamom. for the spiced rice:2 cups basmati rice3 tbsp ghee or olive oil1 tbsp ground allspice1 tbsp curry powder1 tbsp seven spice2 tsp fine sea salt2 tsp Vegeta seasoning or chicken bouillon powder2 tsp black pepper1/2 tsp ground turmeric1/4 tsp ground cinnamon for serving:Chopped fresh parsleyToasted pine nuts In a large saucepan, heat the oil over medium heat. Add the onion and sauté until softened and translucent (3-4 minutes). Stir in the beef, breaking it apart with a spoon, and cook until evenly browned (5-7 minutes). Add the peas and carrots, salt, curry powder, allspice, black pepper, seven spice, cinnamon, and turmeric. Stir to coat the beef and vegetables in the fragrant spices. Let the mixture cook for 5-7 minutes to meld the flavors. Remove the pan from the heat and set aside. Make the spiced rice: Rinse the rice under cold water until it runs clear. This helps remove excess starch, so you get separate, fluffy grains instead of a gummy texture. In a large pot, melt the ghee over medium heat. Stir in the rice, coating each grain with ghee, and toast for 3 minutes, stirring constantly so it doesn’t burn. Add the allspice, curry powder, seven spice, salt, Vegeta/bouillon, black pepper, turmeric, and cinnamon. Stir well to evenly distribute the spices. Add 4 cups water and bring to a rolling boil. Reduce the heat to low, cover, and let simmer — undisturbed — until the rice is fully cooked and tender, 15-20 minutes. Remove the pot from the heat and let stand, covered, for 10 minutes to allow the rice to absorb any remaining moisture and become fluffy. “Always let your rice rest for at least ten minutes before jumping in,” says Mariam. “It makes a big difference in the texture.” To serve: Fluff the rice gently with a fork and transfer to a serving platter. Layer the spiced beef mixture over the rice. Garnish with parsley and pine nuts. Thank you so much for sharing this dish with us, Mariam, and congratulations on your new book. P.S. More quick dinners we love, including one broccoli soup with six variations, and my best friends mom’s mushroom paprikash. (Photos by Jim Henkens. Excerpted from I Sleep in My Kitchen, on sale now from Clarkson Potter/Publishers, a division of Penguin Random House, LLC. by Mariam Daud. Copyright © 2026 by Mariam Daud.) 27 COMMENTS PREVIOUS ARTICLE NEXT ARTICLE

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