Palestinian Qidreh is a fragrant and comforting spiced lamb and rice dish. It brings tender, slow-cooked lamb, aromatic basmati rice, and a warm spice mix.
Infused with garlic, chickpeas, and rich ghee, this dish offers deep, savory flavors with melt-in-your-mouth lamb and perfectly fluffy rice.
In addition to many delicious rice dishes such as Palestinian Chicken Makloubeh (Maqluba), Sayadieh (Lebanese Rice and Fish), and Bukhari Rice and Chicken (Ruz Bukhari), Qidreh is a must-make for anyone who loves Middle Eastern cuisine.
Recipe Summary
Cuisine: Palestinian
Prep and Cooking Time: Approximately 1 hour 30 minutes
Cooking Method: Stovetop
Skill Required: Intermediate
What is Qidreh
Qidreh (or Qidra) is a traditional Palestinian dish originating from Khalil city in Palestine. It is a flavorful rice dish made with spiced lamb, fragrant basmati rice, garbanzo beans, and an aromatic spice blend.
This recipe is known for its rich, comforting flavors and is often cooked in a clay or copper pot, traditionally prepared in a communal wood-fired oven.
Qidreh holds deep cultural significance in Palestine. It represents hospitality and generosity and is usually made in large batches and served during special occasions, family gatherings, and Ramadan.
Palestinian Qidreh Ingredients
For the Lamb and Broth
Lamb Shoulder: Bone-in lamb shoulder is ideal for making Qidreh because it adds depth of flavor and richness to the dish. Lamb’s shoulder is a well-marbled cut, making the meat tender and juicy after slow cooking.
Olive Oil: It is a staple in Palestinian cuisine enhancing the dish with a rich, fruity aroma.
Yellow Onion: It not only provides a sweet and savory base but also helps tenderize the lamb as it cooks.
Garlic Cloves: Whole garlic cloves melt into the lamb broth, adding a slightly spicy depth of flavor.
Aromatics: In this recipe, I use bay leaves, cardamom pods, cinnamon sticks, and whole cloves.
Spices: I use black pepper, 7spice, coriander powder, garlic powder, onion powder, ground cardamom, and salt.
For the Qidreh Rice
Rice: Basmati rice is ideal for this recipe, its long grains stay separate and fluffy, absorbing the flavorful broth beautifully.
Chickpeas: A traditional addition that adds protein and texture to the dish.
Ghee (Samneh): This clarified butter is key to achieving the rich and deep signature of qidreh.
Whole Garlic Cloves: Qidreh is a garlic-forward dish. Garlic infuse the rice with a mellow, slightly sweet garlic essence.
Yellow Onion: Caramelize onion in ghee adds a depth of flavor profile.
Ground Spices: To make qidreh rice, I add 7spice, turmeric, coriander powder, garlic powder, onion powder, ground cardamom, and salt.
Whole Spices: I use cardamom pods and cinnamon sticks.
Reserved Lamb Broth: The key liquid that makes qidreh so special, infusing the rice with the deep, aromatic flavors of the spiced lamb.
How to Make Palestinian Qidreh
Qidreh Lamb Broth
To start, add the olive oil, onion, and garlic to a pot. Sauté until fragrant.
Then, add the lamb pieces and sauté until no longer red or pink and until a light brown color.
Add the whole spices and the ground spices, and give everything a good mix.
Add water to cover. Let the lamb come to a rolling boil for 5 minutes before covering and reducing the heat to medium-low. Make sure to skim off any foam that arises.
Let the lamb cook for 1-2 hours or until tender. Lamb shoulder and shanks take me about an hour and a half, but lamb’s different qualities can differ in cooking time, so keep your eye on it.
Once the lamb is cooked, remove the lamb and strain the broth. Keep the broth; do not discard it.
Qidreh Rice
Wash the basmati a few times in cold water until the water runs clear.
Add the ghee to a pot on medium-high heat.
Once hot, add the finely chopped onion and the whole garlic cloves. Sauté until the onions get golden and the garlic gets a bit of color, a few minutes.
Add the drained and washed chickpeas and sauté for another 2 minutes, until they warm up.
Add the washed rice and the ground and whole spices. Mix well. Add the cooked lamb on top.
Now, add in the hot reserved lamb broth.
Let the mixture come to a rolling boil for 5 minutes or until the water reaches the surface of the rice.
Once done, cover the rice and lower the heat to a low simmer. Let the rice cook for another 15-20 minutes or until all the broth is absorbed and the rice grains are fluffy.
Serve topped with toasted almonds and parsley.
How to Serve Palestinian Qidreh
Traditionally, Palestinian qidreh is served on a large serving platter with tender lamb pieces beautifully arranged on top of the rice. For added texture and color, toast almonds until golden brown and garnish them on top with a sprinkle of freshly chopped parsley.
Pair qidreh with a bowl of cucumber yogurt salad; the coolness of yogurt balances the richness of the dish.
For a light and refreshing pairing, pair qidreh with a Middle Eastern salad to add brightness to your meal. You will love to pair it with Arabic chopped salad, fattoush, or Lebanese tabbouleh salad.
Variations and Substitutes
Meat Variations: Authentic qidreh is made with lamb, however, you can substitute it with bone-in chicken thighs. Beef shanks or short ribs also work well if you prefer beef.
Ghee Substitute: If you don’t have ghee, you can use butter, olive oil, or a combination of butter and olive oil.
Rice Alternatives: You can use jasmine rice or long-grain white rice instead of basmati rice. Be sure to adjust the liquid accordingly.
Chickpea-Free Option: While chickpeas are a staple in qidreh, you can omit them for a more rice-focused dish.
Spice Adjustments: Don’t have 7 spices? Make a quick blend using equal parts of allspice, black pepper, cinnamon, nutmeg, coriander, cloves, and cardamom. You can also add a touch of smoked paprika for depth.
Vegetarian Qidreh: Skip the meat and use vegetable broth instead of lamb broth. Add roasted eggplant, mushrooms, or cauliflower for a flavorful twist.
Tips and Tricks
Use Bone-In Lamb: Cooking the lamb with bones provides a deep, rich flavor to the broth, making the rice even more delicious.
Skim the Broth: Remove excess foam while boiling the lamb to ensure a clean, refined broth.
Don’t Skip on the Ghee: Ghee is essential to qidreh’s characteristic rich flavor. If substituting, use butter or a mix of butter and olive oil.
Fluff the Rice Gently: Once cooked, let the rice rest for a few minutes before fluffing it with a fork to keep it light.
Add Roasted Nuts: Toasted almonds or pine nuts provide a crunchy contrast to the fluffy rice.
Adjust Garlic to Taste: Traditional qidreh is garlic-heavy, but you can adjust the number of cloves based on your preference.
Cook in a Clay Pot: Traditionally, Palestinian qidreh is cooked in a clay pot, which enhances its rich flavors. If you have one, use it for an even more authentic taste.
Storage Tips
Refrigerating: Store leftover qidreh in an airtight container in the fridge for up to 4 days. To avoid condensation and mushy rice, let the rice and lamb cool completely before storing.
Reheating: Reheat qidreh on the stovetop over low heat with a splash of water or about ½ cup of the reserved broth to prevent the rice from drying.
Can I make Qidreh ahead of time?
Yes! You can cook the lamb broth and prepare the ingredients a day in advance. On the day of serving, assemble and cook the rice to get the fresh flavor.
Frequently Asked Questions
Yes, but the homemade lamb broth adds the authentic depth of flavor that makes Qidreh special. If using store-bought broth, choose a high-quality bone broth for the best results.
Yes! You can cook the lamb and broth in an instant pot for 30–40 minutes under high pressure, then prepare the rice separately or use the sauté function for one-pot cooking.
Basmati rice is ideal because of its long grains and fluffy texture. If substituting, use another long-grain rice like jasmine rice, but adjust the water ratio as needed.
To keep the rice fluffy, rinse it several times until the water runs clear, and use the correct broth-to-rice ratio. Avoid stirring the rice too much once it starts cooking.
Must-Try Recipes
Kafta Bi Bandora (Middle Eastern Kafta in Tomato Sauce)
Egyptian Moussaka (Eggplant and Ground Beef Tomato Bake)
Stuffed Whole Chicken With Freekeh (Jaj Mahshi)
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Palestinian Qidreh (Spiced Lamb and Rice)
Ingredients
Lamb and Broth
- 6 pieces bone-in lamb shoulder about 4 pounds
- 2 tablespoons extra virgin olive oil
- 2 tablespoons ghee
- 1 large yellow onion
- 5 garlic cloves whole
- 2 bay leaf
- 5 cardamom pods
- 1 cinnamon stick
- 1 teaspoon black peppercorns
- 5 whole cloves (qorounful)
- ½ teaspoon black pepper
- 1 tablespoon 7 spice
- 2 teaspoon coriander powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cardamom
- 2 teaspoons salt or to your liking
Qidreh Rice
- 1½ cups basmati rice rinsed a few times until the water runs clear
- 1 15-ounce can of chickpeas washed and drained
- ¼ cup ghee yes, qidreh uses alot of ghee, aka samneh
- 8-12 whole garlic cloves to taste (qidreh is a garlic-forward dish, so don't skimp out on the garlic)
- 1 medium yellow onion finely chopped (optional, adds good flavor)
- 2 teaspoons 7 spice
- ½ teaspoon turmeric
- 1 teaspoon coriander powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cardamom
- 4 cardamom pods
- 1 teaspoon beef boullion powder
- 1 cinnamon stick optional
- salt to taste
- 3 cups reserved lamb broth
Instructions
Qidreh Lamb Broth
- To start, add the oil to a pot, along with the onion and garlic. Sauté until fragrant.
- Add the lamb pieces and sauté until no longer red or pink, and until a light brown color.
- Add the whole spices, and the ground spices, and give everything a good mix.
- Add water to cover. Let the lamb come to a rolling boil for 5 minutes, before covering and reducing the heat to medium-low. Make sure to skim off any foam that arises.
- Let the lamb cook for 1-2 hours, or until the lamb is tender. Lamb shoulder and shanks take about an hour and half for me, but different qualities of lamb can differ in cook time, so keep your eyes on it.
- Once the lamb is cooked, remove the lamb and strain the broth. Keep it, do not discard it.
Qidreh Rice
- Wash the basmati a few times in cold water, until the water runs clear.
- Add the ghee to a pot on medium-high heat.
- Once hot, add the finely chopped onion and the whole garlic cloves. Sauté until the onions get golden and the garlic gets a bit of color, a few minutes.
- Add the drained and washed chickpeas and sauté for another 2 minutes, until they warm up.
- Add the washed rice, the ground, and whole spices. Mix well. Add the cooked lamb on top.
- Now, add in the hot reserved lamb broth.
- Let the mixture come to a rolling boil for 5 minutes, or until the water reaches the surface of the rice. Once done, cover the rice, and lower the heat all the way to low. Let it cook for another 15-20 minutes, or until all the broth is absorbed and the rice grains are fluffy.
- Serve topped with toasted almonds and parsley.
Notes
- Use Bone-In Lamb: Cooking the lamb with bones provides a deep, rich flavor to the broth, making the rice even more delicious.
- Skim the Broth: Remove excess foam while boiling the lamb to ensure a clean, refined broth.
- Don’t Skip on the Ghee: Ghee is essential to qidreh’s characteristic rich flavor. If substituting, use butter or a mix of butter and olive oil.
- Fluff the Rice Gently: Once cooked, let the rice rest for a few minutes before fluffing it with a fork to keep it light.
- Add Roasted Nuts: Toasted almonds or pine nuts provide a crunchy contrast to the fluffy rice.
- Adjust Garlic to Taste: Traditional qidreh is garlic-heavy, but you can adjust the number of cloves based on your preference.
- Cook in a Clay Pot: Traditionally, Palestinian qidreh is cooked in a clay pot, which enhances its rich flavors. If you have one, use it for an even more authentic taste.
4 Responses
First time making it. It was as easy as the reel. Easy to follow directions. My daughters loved how the lamb came right off the bone when they ate it. The lamb and rice were nicely seasoned. I added the fried almonds on top. Sooooo delicious. Can’t wait to have it for iftar agin ;). Thanks for this recipe.
Got to try it. Delicious and easy to make. 🙂
Mashallah this was so good and easy to follow! My first time making it and won’t be the last. Thank you so much!
I’ve been making this recipe for a couple of years now and it never disappoints!