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Qidreh
A traditional Palestinian dish originating from Hebron, Qidreh features tender lamb shanks slow-cooked with aromatic spices and served over fragrant basmati rice with chickpeas and toasted nuts.
ð§ ææ
- 1.5 kg Bone-in lamb shanks(about 3-4 shanks)
- 3 tbsp Extra virgin olive oil
- 1 whole Large yellow onion(peeled)
- 4 whole Cardamom pods(lightly cracked)
- 2 Bay leaves
- 1 tsp Ground allspice
- 1 Cinnamon stick
- 1/2 tsp Ground coriander seed
- 1/2 tsp Ground cumin
- 1/2 tsp Turmeric
- 1/2 tsp Black peppercorns
- 2 quarts Water
- 1 tbsp Kosher salt
- 2 cups Basmati rice(rinsed until water runs clear)
- 1/4 cup Ghee or butter
- 1 medium Yellow onion(finely chopped)
- 8 whole Garlic cloves(peeled)
- 1 15-ounce can Chickpeas(drained and rinsed)
- 1/4 cup Almonds(toasted, for garnish)
- 2 tbsp Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
In a large Dutch oven, heat olive oil over medium-high heat. Sear the lamb shanks on all sides until golden brown. Remove lamb and set aside.
- 2
Add the whole peeled onion, cardamom pods, bay leaves, allspice, cinnamon stick, ground coriander, cumin, turmeric, and black peppercorns to the pot. Sauté for 1 minute until fragrant.
- 3
Return the lamb shanks to the pot. Add water and salt. Bring to a boil, skimming any foam. Lower heat, cover, and simmer until lamb is very tender, about 2 to 2.5 hours.
- 4
Remove lamb from the pot and set aside. Strain the lamb broth through a fine-mesh sieve into a heatproof bowl. Discard the aromatics. Skim off excess fat from the broth.
- 5
In a separate pot, melt ghee or butter over medium heat. Add the chopped onion and sauté until softened and golden, about 10-15 minutes.
- 6
Add the whole garlic cloves and sauté for 2 minutes until fragrant. Stir in the rinsed chickpeas and cook for another 2 minutes.
- 7
Add the rinsed basmati rice to the pot and stir to coat with the aromatics. Pour in 3 cups of the reserved lamb broth. Bring to a rolling boil, then reduce heat to low, cover, and cook for 15-20 minutes, or until rice is tender and broth is absorbed.
- 8
Arrange the cooked lamb shanks on top of the rice. Cover the pot and let it steam for 10 minutes.
- 9
Transfer the Qidreh to a large serving platter. Garnish with toasted almonds and chopped parsley. Serve hot.
ð¡ ããã®ã³ã
- âEnsure the lamb is very tender before proceeding with the rice.
- âSkimming the fat from the broth is crucial for a cleaner flavor.
- âDon't overcook the rice; it should be fluffy and separate.
- âThe whole garlic cloves will become soft and sweet.
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- Some recipes use chicken instead of lamb.
- Add a pinch of saffron to the rice for extra color and aroma.