Entree: Palestine – Southern Culinary Region – قدرة ➤ Qidreh (Pot-cooked spiced lamb and rice casserole traditionally simmered until the meat is tender and the rice absorbs rich stock)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Additional 10 min

Total 2 hrs

Ingredients

- 2.5 lb (1.1 kg) bone-in lamb shoulder, cut into 1.5-inch pieces, approx. 2.0 lb (900 g) usable meat
- 2 tbsp (30 ml) olive oil
- 2 medium onions, finely chopped, about 2 cups (320 g)
- 4 cloves garlic, minced
- 1 tbsp (15 ml) ground cumin
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1 tsp (3 g) ground black pepper
- 2 tsp (10 g) fine salt, adjust to taste
- 1 can (14 oz) (400 g) chickpeas, drained and rinsed
- 2 cups (370 g) long-grain rice, rinsed until water runs clear
- 1 1/2 cups (360 ml) crushed tomatoes (canned or fresh cooked down)
- 4 cups (960 ml) lamb or beef stock, hot
- 2 tbsp (30 ml) tomato paste
- 1/4 cup (60 ml) olive oil or lamb fat
- 1/4 cup (60 ml) chopped fresh parsley for garnish
- 1 lemon, cut into wedges for serving

Instructions

1. Heat olive oil in a heavy Dutch oven over medium-high heat. Brown lamb pieces in batches until nicely caramelized, about 6–8 minutes per batch. Transfer browned lamb to a plate.
2. Reduce heat to medium and add chopped onions to the pot. Sauté until soft and golden, about 8–10 minutes. Add minced garlic and cook 1 minute more.
3. Stir in cumin, allspice, cinnamon, black pepper and tomato paste; cook 1–2 minutes to bloom the spices.
4. Return lamb to the pot along with any juices. Add crushed tomatoes, chickpeas, and hot stock. Bring to a gentle boil, reduce heat to low, cover and simmer for 45 minutes to 1 hour until lamb is tender.
5. Remove lid, stir in rinsed rice in an even layer over the meat and liquid, do not stir the rice into the meat. Drizzle the 1/4 cup olive oil over the rice and return the lid.
6. Cook over very low heat until rice has absorbed the liquid and is tender, about 18–25 minutes. If needed, turn off heat and let rest covered for 10 minutes to finish steaming.
7. Gently fluff rice and meat together, taste and adjust seasoning. Sprinkle chopped parsley on top and serve with lemon wedges for squeezing.
8. Qidreh is traditionally served straight from the pot; leftovers keep refrigerated for 2–3 days and reheat gently on the stove with a splash of water or stock.