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Qidreh

Name: Qidreh
Prep time: PT30 minutes
Cook time: PT3 hours
Total time: PT3 hours 30 minutes
Yield: 8
Cuisine: Palestine
Ingredients: 4 lbs Bone-in lamb shanks or shoulder chops (about 4-6 small shanks or 8 shoulder chops); 1/4 cup Ghee or unsalted butter; 1 large Yellow onion (finely chopped); 8-12 whole Garlic cloves (to taste); 3 cups Basmati rice (rinsed until water runs clear); 1 15-ounce can Chickpeas (washed and drained); 2 tsp Baharat (7-spice blend) (divided); 1 tsp Turmeric (divided); 1 tsp Ground coriander; 1/2 tsp Ground cardamom; 4 whole Cardamom pods; 1 optional Cinnamon stick; 1 tsp Beef bouillon powder; 2 quarts Water; to taste undefined Salt; to taste undefined Black pepper; 1/2 cup Almonds (slivered, toasted for garnish); for garnish chopped Fresh parsley

Hebron Style Lamb and Rice

A celebratory Palestinian dish originating from Hebron, Qidreh features tender lamb, fragrant basmati rice, and chickpeas, all slow-cooked with a rich blend of aromatic spices in a traditional clay pot. This hearty dish is a cornerstone of Palestinian festive meals.

準備時間30 minutes

調理時間3 hours

合計時間3 hours 30 minutes

分量8

難易度Challenging

オリジナル· Feb 8

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👨‍🍳 作り方

1
Season the lamb generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat ghee over medium-high heat. Sear the lamb on all sides until golden brown. Remove lamb and set aside.
2
Add the chopped onion to the pot and cook until softened and golden, about 10-15 minutes. Add the whole garlic cloves and cook for another 2 minutes until fragrant.
3
Stir in 1 teaspoon of baharat, 1/2 teaspoon of turmeric, ground coriander, ground cardamom, and beef bouillon powder. Cook for 1 minute until fragrant.
4
Add the rinsed rice and drained chickpeas to the pot. Stir to coat evenly with the spices and aromatics.
5
Return the seared lamb to the pot, arranging it on top of the rice mixture. Add the whole cardamom pods and cinnamon stick (if using).
6
Pour in the water. Bring to a boil over high heat, skimming any foam that rises to the surface. Season with salt. Once boiling, reduce heat to low, cover tightly, and simmer for 2 to 2.5 hours, or until the lamb is very tender and the rice is cooked. If the liquid level gets too low, add a bit more hot water.
7
Once cooked, let the Qidreh rest, covered, for 15 minutes. Remove the cardamom pods and cinnamon stick. Fluff the rice gently with a fork. Garnish with toasted slivered almonds and chopped fresh parsley before serving.

調理履歴を記録する

💡 プロのコツ

✓Traditionally cooked in a clay pot over coals, but a Dutch oven works well.
✓Ensure the lamb is very tender; it should almost fall off the bone.
✓Taste and adjust seasoning before serving.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Some recipes include a layer of thinly sliced tomatoes at the bottom of the pot.
Can be made with chicken thighs instead of lamb, adjusting cooking time accordingly.