Palestinian
Qidreh
Qidreh is a Hebron-style Palestinian rice dish baked with lamb, chickpeas, whole garlic cloves, ghee, and warm spices in a clay pot. The rice absorbs the rich meat broth until tender and fragrant, with the lamb nestled on top.
Ingredients
- Bone-in lamb shoulder or shank pieces450g
- Short-grain or medium-grain rice1 cup
- Cooked chickpeas1/2 cup
- Whole garlic cloves, peeled8 cloves
- Yellow onion, quartered1 small
- Ghee or samneh1 1/2 tbsp
- Ground turmeric1 tsp
- Ground cumin1/2 tsp
- Ground allspice1/2 tsp
- Ground cinnamon1/4 tsp
- Ground cardamom1/4 tsp
- Black pepper1/2 tsp
- Bay leaf1
- Salt1 1/2 tsp, divided
- Water4 cups
- Toasted almonds or pine nuts2 tbsp, optional
- Plain yogurtfor serving, optional
Method
- Rinse the rice until the water runs mostly clear, then soak it in cool water for 20 minutes.
- Place the lamb in a pot with the onion, bay leaf, 1/2 teaspoon salt, and 4 cups water, then bring to a boil and skim off any foam.
- Lower the heat, cover, and simmer for 60 to 75 minutes until the lamb is tender and the broth is well flavored.
- Lift out the lamb and strain the broth, reserving 1 3/4 cups broth for the rice.
- Heat the oven to 200°C and place a clay qidreh pot or heavy ovenproof casserole inside for a few minutes to warm.
- Carefully add the ghee to the warm pot, then add the whole garlic cloves and stir until fragrant and lightly golden.
- Drain the soaked rice and add it to the pot with the chickpeas, turmeric, cumin, allspice, cinnamon, cardamom, black pepper, and the remaining 1 teaspoon salt.
- Stir the rice mixture well so every grain is coated with the spiced ghee.
- Pour in the reserved hot lamb broth, then place the cooked lamb pieces on top of the rice.
- Cover the pot tightly with its lid or foil and bake for 35 to 40 minutes until the rice is tender and the broth is absorbed.
- Turn off the oven and let the covered pot rest for 10 minutes before opening.
- Gently fluff the rice, arrange the lamb on top, and serve hot with toasted nuts and plain yogurt if desired.
Common questions
Can I substitute the lamb shoulder or shank with another cut, or even chicken, for Qidreh?
Yes. Lamb shoulder, shank, neck, or bone-in leg all work well because they add flavor to the broth. Chicken is possible, but the dish will cook much faster and taste lighter; reduce simmering time to about 30–40 minutes.
How long does Qidreh take from start to finish, and when should I start the rice?
Plan for about 1 hour 45 minutes to 2 hours total. The lamb needs 60–75 minutes, plus rice soaking, oven time, and resting. Start the rice only after the lamb broth is ready and measured.
What are the most common mistakes when making Qidreh?
Overcooking the rice is the biggest one. Also avoid adding too much broth, skipping the rice soak, or not coating the rice in ghee and spices first. Use only the measured broth, and keep the pot covered while baking.
How should I store leftover Qidreh, and can I freeze it?
Cool it quickly, then refrigerate in a sealed container for up to 4 days. You can freeze it for up to 2 months, though the rice may soften slightly. Reheat gently with a splash of water or broth.
What should I serve with Qidreh, and how do I present it traditionally?
Serve it hot, ideally unmolded onto a large platter if using a pot-shaped mold, with the lamb on top. A simple salad, yogurt, pickles, or cucumber-tomato salad works well alongside the rich rice and chickpeas.