Syrian Lamb and Chickpea Rice Pilaf

Name: Syrian Lamb and Chickpea Rice Pilaf
Prep time: PT30 minutes
Cook time: PT1 hour 30 minutes
Total time: PT2 hours
Yield: 6
Cuisine: Syria
Ingredients: 2 lbs Lamb shanks (bone-in, cut into large pieces); 2 cups Basmati rice (rinsed and drained); 1 can (15 oz) Chickpeas (drained and rinsed); 2 tbsp Olive oil; 1 large Yellow onion (peeled and quartered); 1 whole head Garlic (peeled); 2 Bay leaves; 1 Cinnamon stick; 5 Cardamom pods; 5 Whole peppercorns; 5 Whole cloves; 1 tbsp Middle Eastern seven spice mix; 0.125 tsp Ground cinnamon; 0.125 tsp Ground cardamom; 0.125 tsp Ground black pepper; 1 tsp Salt (or to taste); 2 tbsp Butter

Qidreh Style

A fragrant and flavorful rice pilaf featuring tender lamb, hearty chickpeas, and aromatic spices. This dish, inspired by Palestinian Qidreh, is a celebratory meal often served on special occasions.

준비 시간30 minutes

조리 시간1 hour 30 minutes

총 시간2 hours

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Place lamb shanks in a large pot or pressure cooker. Submerge with water (at least 2 inches above the meat). Add the quartered onion, bay leaves, cinnamon stick, cardamom pods, peppercorns, and cloves. Bring to a simmer.
💡 전문가 팁: If using a pressure cooker, cook for 25 minutes on low heat after pressure is built. If using a regular pot, simmer for 1.5 hours.
2
Skim any impurities from the surface of the broth. Once the lamb is tender, remove it from the broth using a slotted spoon. Strain the broth into a separate bowl and set aside.
3
In a separate pot, melt the butter over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the lamb pieces and sauté for 4 minutes, turning frequently, to coat them in garlic butter.
4
Add the drained chickpeas to the pot with the lamb and gently mix. Stir in the rinsed basmati rice, seven spice mix, ground cinnamon, ground cardamom, ground black pepper, and salt. Mix well to ensure the rice is evenly coated with spices.
5
Pour in 4 cups of the reserved lamb broth. Bring the mixture to a simmer, then cover the pot, reduce heat to low, and cook for 20-25 minutes, or until the rice is tender and all the liquid is absorbed.
6
Fluff the rice with a fork. Serve the lamb and chickpea rice pilaf hot.

요리 기록 추적

💡 전문가 팁

✓For extra flavor, you can sear the lamb pieces before adding them to the broth.
✓If you don't have seven spice, you can use a mix of equal parts cinnamon, cardamom, nutmeg, and allspice.
✓Garnish with toasted pine nuts or fresh parsley for added texture and freshness.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Use chicken thighs instead of lamb for a lighter version.
Add a tablespoon of tomato paste to the rice mixture for a richer color and flavor.
Serve with a side of plain yogurt or a tahini-lemon sauce.