Qidreh
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.
🧂 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 Salt
- to taste Black pepper
- 1/2 cup Almonds(slivered, toasted for garnish)
- for garnish chopped Fresh parsley
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.