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Qidreh
Palestinian Spiced Lamb and Rice
Qidreh, meaning 'pot,' is a traditional Palestinian dish originating from Hebron. It features tender, slow-cooked lamb (or chicken) simmered with fragrant basmati rice, chickpeas, and a warm blend of spices like cardamom, turmeric, and allspice. Traditionally cooked in a clay pot and often in a wood-fired oven, this hearty dish is a symbol of hospitality and is served during feasts and special occasions.
đ§ Ingredienser
- 3 lbs Bone-in lamb shanks or shoulder chops
- 2 cups Basmati rice
- 1 can (15 oz) Chickpeas(drained and rinsed)
- 1 large Yellow onion(halved for broth, chopped for rice)
- 8 cloves Garlic cloves(smashed for broth, minced for rice)
- 4 tablespoons Olive oil
- 1 tablespoon Butter
- 6 cups Water
- 6 pods Cardamom pods(lightly cracked)
- 3 Bay leaves
- 1 Cinnamon stick
- 1 teaspoon Ground allspice
- 1 teaspoon Ground cumin
- 1.5 teaspoons Turmeric
- 2 teaspoons Baharat (7-spice blend)
- 2 teaspoons Salt(divided)
- 1 teaspoon Black pepper(divided)
- 0.25 cup Toasted slivered almonds(for garnish (optional))
- 2 tablespoons Fresh parsley(chopped, for garnish (optional))
đšâđł Instruktioner
- 1
Season the lamb shanks generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the lamb on all sides until golden brown, about 2-3 minutes per side. Remove lamb and set aside.
- 2
To the same pot, add the halved onion and smashed garlic cloves. Add 5-6 cups of water, cardamom pods, bay leaves, cinnamon stick, 1 teaspoon of salt, and a pinch of black pepper. Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the surface. Add the seared lamb back to the pot.
- 3
Cover the pot and simmer for 1.5 to 2 hours, or until the lamb is very tender. Skim off excess fat from the broth. Strain the broth into a separate bowl, discarding the solids. You should have about 4-5 cups of broth.
đĄ Proffstips: If using a pressure cooker, cook on high pressure for about 30-40 minutes. - 4
Rinse the basmati rice under cold water until the water runs clear. Soak the rice for 30 minutes, then drain well.
- 5
In a separate pot, melt the butter with 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened and fragrant, about 5-7 minutes.
- 6
Stir in the drained chickpeas, drained rice, ground allspice, cumin, turmeric, Baharat, remaining 1 teaspoon salt, and remaining black pepper. Stir for 1-2 minutes until the rice is coated with spices.
- 7
Add 3-4 cups of the reserved lamb broth to the rice mixture. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- 8
To serve, gently place the cooked lamb pieces on top of the spiced rice in the pot. Alternatively, transfer the rice to a serving platter and arrange the lamb on top. Garnish with toasted almonds and fresh parsley, if desired.
đĄ Proffstips: Qidreh is traditionally served with plain yogurt or a fresh Arabic salad.
đĄ Proffstips
- âUsing bone-in lamb adds more flavor to the broth.
- âEnsure the rice is well-rinsed to remove excess starch.
- âAdjust the amount of broth if needed; the rice should be just covered.
- âThe dish can also be prepared in a clay pot for a more authentic experience.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Substitute lamb with bone-in chicken thighs or legs.
- Add whole garlic heads to the broth for a milder garlic flavor in the rice.
- For a vegetarian version, omit the lamb and use vegetable broth.