Name: Qidreh (Palestinian Bone-In Lamb With Spiced Rice)
Prep time: 10 min
Cook time: 210 min
Total time: 220 min
Yield: 8
Ingredients: For the lamb broth:; 3 tablespoons (45ml) extra-virgin olive oil; 6 pounds (2.7kg) bone-in lamb shanks or shoulder chops (about 4 to 6 small shanks or 8 shoulder chops; see note); 4 cardamom pods, lightly cracked open; 2 bay leaves; 1 teaspoon ground allspice; 1/2 teaspoon cinnamon; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground coriander seed; 1/2 teaspoon ground cumin; 1/2 teaspoon turmeric; 1 large (10-ounce; 283g) yellow onion, peeled but left whole; 2 quarts (1.9L) water; 1 tablespoon (9g) Diamond Crystal kosher salt; for table or fine sea salt, use half as much by volume or the same weight; For the rice:; 2 tablespoons (30ml) extra-virgin olive oil; 2 tablespoons (30g) unsalted butter; 1 large (10-ounce; 283g) yellow onion, halved and thinly sliced; 15 medium cloves garlic (about 1 3/4 ounces; 50g), peeled; 2 teaspoons (6g) Diamond Crystal kosher salt; for table or fine sea salt, use half as much by volume or the same weight; 1 teaspoon ground cumin; 1/4 teaspoon ground allspice; 1/4 teaspoon cinnamon; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground coriander seed; 1 teaspoon turmeric; 1 pound 2 ounces (500g) jasmine or Calrose rice (scant 2 2/3 cups); One 15-ounce (425g) can chickpeas, drained and rinsed; To serve:; 1 cup slivered almonds (3 1/2 ounces; 100g), lightly toasted

Ingredients

(Servings: 8)

3 tablespoons (45ml) extra-virgin olive oil

6 pounds (2.7kg) bone-in lamb shanks or shoulder chops (about 4 to 6 small shanks or 8 shoulder chops; see note)

4 cardamom pods, lightly cracked open

2 bay leaves

1 teaspoon ground allspice

1/2 teaspoon cinnamon

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground coriander seed

1/2 teaspoon ground cumin

1/2 teaspoon turmeric

1 large (10-ounce; 283g) yellow onion, peeled but left whole

2 quarts (1.9L) water

1 tablespoon (9g) Diamond Crystal kosher salt; for table or fine sea salt, use half as much by volume or the same weight

2 tablespoons (30ml) extra-virgin olive oil

2 tablespoons (30g) unsalted butter

1 large (10-ounce; 283g) yellow onion, halved and thinly sliced

15 medium cloves garlic (about 1 3/4 ounces; 50g), peeled

2 teaspoons (6g) Diamond Crystal kosher salt; for table or fine sea salt, use half as much by volume or the same weight

1 teaspoon ground cumin

1/4 teaspoon ground allspice

1/4 teaspoon cinnamon

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground coriander seed

1 teaspoon turmeric

1 pound 2 ounces (500g) jasmine or Calrose rice (scant 2 2/3 cups)

One 15-ounce (425g) can chickpeas, drained and rinsed

1 cup slivered almonds (3 1/2 ounces; 100g), lightly toasted

Minced flat-leaf parsley, for garnish

Plain yogurt

Qidreh (Palestinian Bone-In Lamb With Spiced Rice)

Ingredients

For The Lamb Broth

For The Rice

To Serve

Steps

Nutrition Facts

Comments

Qidreh (Palestinian Bone-In Lamb With Spiced Rice)

Ingredients

For The Lamb Broth

For The Rice

To Serve

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts