Qidreh (Palestinian Spiced Lamb and Rice Pot)
Local name: قدرة
In short: Slow-cooked lamb with whole garlic, chickpeas and rice flavored with cardamom, cinnamon and cumin, baked in a covered pot until the meat falls apart. It takes about 3 h in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 2 h 30 min
- Total
- 3 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
Qidreh is named for the clay pot, qidra, in which it is traditionally baked. Lamb is slow-cooked with whole heads of garlic and chickpeas, then rice is added to the rich broth and everything finishes under a lid. The spices are warm rather than hot: cardamom, cinnamon, allspice, cumin and a little nutmeg. It is a dish for holidays and large family gatherings, popular in Hebron and in Gaza.
Instructions
- Heat the oil in a heavy ovenproof pot over medium-high heat and brown the lamb on all sides for about 8 minutes. Move it to a plate.
- Cook the onion in the same pot for 6 minutes. Stir in the cumin, allspice, cardamom, cinnamon, turmeric and nutmeg for 30 seconds.
- Return the lamb to the pot with the garlic, chickpeas, salt and water. Bring to a boil, cover and cook over low heat for 1 hour 15 minutes, until the lamb is tender.
- Lift out the lamb and garlic. Skim the fat from the broth and measure out about 650 ml (2 3/4 cups), topping up with water if needed.
- Heat the oven to 180°C (350°F). Stir the drained rice into the pot with the measured broth, bring to a boil, then nestle the lamb and garlic on top.
- Cover tightly and bake for 25 minutes, until the rice is tender and the liquid is absorbed. Rest for 10 minutes. Scatter with almonds and parsley and serve from the pot.
Tips
- No clay pot? A heavy Dutch oven works, with a sheet of foil under the lid for a tight seal. The whole garlic heads melt into a sweet paste that guests squeeze onto their rice.
- Chicken pieces can replace the lamb. Brown them first and reduce the braising time to 35 minutes.
Questions and answers
Can I make qidreh ahead of time?
Braise the lamb and make the broth a day ahead. Add the rice and bake just before serving so the grains stay separate.
What do you serve with qidreh?
Plain yogurt, a cucumber and tomato salad and pickles. Some families add a bowl of hot chili sauce for those who want heat.
How is qidreh different from maqluba?
Qidreh is cooked as a pot of rice and lamb with whole garlic and chickpeas and served from the pot. Maqluba is layered with vegetables and flipped onto a platter.
How long does it take to make Qidreh (Palestinian Spiced Lamb and Rice Pot)?
About 3 h in total: 30 min of preparation and 2 h 30 min of cooking.
How many calories are in Qidreh (Palestinian Spiced Lamb and Rice Pot)?
About 520 kcal per serving, with 26 g of protein, 53 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 53 g |
| Fat | 22 g |
| Fiber | 6 g |
| Sugar | 3 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
