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a top shot of Palestinian qidreh dish featuring fluffy rice, soft chickpeas, and whole garlic cloves, and topped with spiced bone-in lamb shoulder, toasted almonds, a sprinkle of chopped parsley, and roasted garlic bulb

Palestinian Qidreh (Spiced Lamb and Rice)

Fatimah
Qidreh is more than just a meal! It’s a taste of Palestinian tradition, often shared with family and friends. Whether served with a side of yogurt or fresh salad this spiced lamb and rice dish is pure comfort food.
5 from 5 Ratings
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Prep Time 1 hour
Cook Time 30 minutes
Course Main Course
Cuisine Palestinian
Servings 4
Calories 486 kcal

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.

Nutrition

Calories: 486kcalCarbohydrates: 72gProtein: 8gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 29mgSodium: 1515mgPotassium: 354mgFiber: 6gSugar: 2gVitamin A: 900IUVitamin C: 8mgCalcium: 113mgIron: 3mg
Keyword Lamb, Palestinian, qidra, Qidreh
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