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Syrian Lamb and Chickpea Rice Pilaf
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.
đ§ Ingredienser
- 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
đšâđł Instruktioner
- 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.
đĄ Proffstips: 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.
đĄ Proffstips
- âFor extra flavor, you can sear the lamb pieces before adding them to the broth.
- âIf you don't have seven spice, you can use a mix of equal parts cinnamon, cardamom, nutmeg, and allspice.
- âGarnish with toasted pine nuts or fresh parsley for added texture and freshness.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.