Palestinian Lamb and Rice Pilaf
Qidreh Style
A hearty and fragrant one-pot dish featuring tender lamb, aromatic basmati rice, and chickpeas, all slow-cooked in a rich broth infused with traditional Palestinian spices. Qidreh is a celebratory dish, often associated with the city of Hebron.
🧂 Ingredients
- 3 lbs Bone-in lamb shanks or shoulder chops
- 0.25 cup Olive oil(divided)
- 2 tbsp Butter or Ghee
- 2 large Yellow onion(1 halved, 1 finely chopped)
- 10 cloves Garlic cloves(smashed (for broth) and minced (for rice))
- 8 cups Water
- 2 tsp Baharat (7-spice blend)(divided)
- 1 tsp Turmeric(divided)
- 4 pods Cardamom pods(lightly cracked)
- 2 sticks Cinnamon sticks
- 3 leaves Bay leaves
- 1.5 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1.5 cups Basmati rice(rinsed)
- 1 can (15-ounce) Chickpeas(drained and rinsed)
- 0.25 cup Slivered almonds(toasted, for garnish)
- 0.25 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Season lamb generously with salt and pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Sear lamb on all sides until golden brown, about 2-3 minutes per side. Remove lamb and set aside.
- 2
Add the halved onion, smashed garlic, water, cardamom pods, cinnamon sticks, bay leaves, and 1 tsp salt to the Dutch oven. Bring to a boil, then reduce heat to medium-low and simmer. Skim off any foam that rises to the surface. Add 1 tsp baharat and 0.5 tsp turmeric.
- 3
Return the lamb to the pot, ensuring it's mostly submerged. Cover partially and simmer for 1.5 to 2 hours, or until the lamb is very tender. If needed, turn the lamb halfway through. Remove lamb from broth and set aside. Strain the broth through a fine-mesh sieve into a heatproof bowl, discarding solids. You should have about 3-4 cups of broth.
- 4
While the lamb is cooking, prepare the rice. In a separate pot or the cleaned Dutch oven, heat butter/ghee and 1 tbsp olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until softened and lightly golden, about 5-7 minutes.
- 5
Add the rinsed rice, drained chickpeas, remaining 1 tsp baharat, 0.5 tsp turmeric, 0.5 tsp salt, and 0.25 tsp black pepper to the pot. Stir well to coat the rice and chickpeas with the spices and aromatics.
- 6
Add 3 cups of the reserved lamb broth to the rice mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- 7
While the rice cooks, you can broil the lamb shanks for a few minutes to get some charring and extra flavor. Toast the slivered almonds in a dry skillet over medium heat until lightly golden.
- 8
To serve, spread the cooked rice and chickpea mixture onto a large platter. Top with the tender lamb shanks. Garnish with toasted almonds and fresh parsley.
💡 Tip: Serve hot.
💡 Pro Tips
- ✓Ensure you skim the broth well to remove impurities for a cleaner flavor.
- ✓Adjust the amount of spices to your preference.
- ✓If lamb is not tender enough after 2 hours, continue simmering until it is.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use lamb shoulder for a more shredded meat texture.
- Add a pinch of saffron to the rice for color and aroma.