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It\u2019s 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\u2019s<\/a> oozi recipe in her new cookbook, I Sleep In My Kitchen<\/a>, I knew immediately that I\u2019d found one such gem.<\/p>\n \u201cOozi is my lazy-girl meal, for those I-don\u2019t-know-what-to-make-and-it\u2019s-already-six-p.m. nights,\u201d says Mariam. \u201cThe foundation is rice, ground beef, frozen peas and carrots \u2014\u00a0ingredients 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\u2019re greeted with plump, colorful rice, dotted with pretty veggies.\u201d<\/p>\n Mariam notes that this traditional dish is often served with chicken legs, but makes for a great, simple dinner on its own. \u201cDon\u2019t overthink it!\u201d she urges. \u201cThe whole point of this recipe that it doesn\u2019t take up too much brain power. The main thing to focus on is seasoning it well \u2014 let the spices cook in the fat for a few minutes, so the flavors bloom. That\u2019s what really makes the dish. Other than that, don\u2019t worry.\u201d<\/p>\n Oozi (Spiced Rice with Beef, Peas and Carrots)<\/strong> for the beef, peas, and carrots: *Note<\/em>: For the seven spice\/baharat, Mariam says: \u201cDon\u2019t worry about specific brands. I grab whatever\u2019s available at my local Middle Eastern store. If you don\u2019t 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.<\/p>\n for the spiced rice: for serving: In a large saucepan, heat the oil over medium heat. Add the onion and saut\u00e9 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.<\/p>\n 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\u2019t 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 \u2014 undisturbed \u2014 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. \u201cAlways<\/em> let your rice rest for at least ten minutes before jumping in,\u201d says Mariam. \u201cIt makes a big difference in the texture.\u201d<\/p>\n 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.<\/p>\n Thank you so much for sharing this dish with us, Mariam, and congratulations on your new book<\/a>.<\/strong><\/p>\n P.S. More quick dinners we love<\/a>, including one broccoli soup with six variations<\/a>, and my best friends mom\u2019s mushroom paprikash<\/a>.<\/p>\n (Photos by Jim Henkens<\/a>. Excerpted from I Sleep in My Kitchen<\/a>, on sale now from Clarkson Potter\/Publishers, a division of Penguin Random House, LLC. by Mariam Daud. Copyright \u00a9 2026 by Mariam Daud.)<\/p>\n
From I Sleep In My Kitchen<\/a><\/em>, by Mariam Daud
Serves 4-6<\/p>\n
3 tbsp extra-virgin olive oil
1 large onion, finely diced
1 1\/4 lbs. ground beef (80%\/20%)
1 16-oz bag frozen peas and carrots, thawed
2 tsp fine sea salt
2 tsp curry powder
2 tsp ground allspice
2 tsp black pepper
2 tsp seven spice\/baharat*
1\/2 tsp ground cinnamon
1\/2 tsp ground turmeric<\/p>\n
2 cups basmati rice
3 tbsp ghee or olive oil
1 tbsp ground allspice
1 tbsp curry powder
1 tbsp seven spice
2 tsp fine sea salt
2 tsp Vegeta seasoning or chicken bouillon powder
2 tsp black pepper
1\/2 tsp ground turmeric
1\/4 tsp ground cinnamon<\/p>\n
Chopped fresh parsley
Toasted pine nuts<\/p>\n![\"Mariam](\"https:\/\/cupofjo.com\/wp-content\/uploads\/2026\/03\/Oozi_02.jpg\")
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