Qidreh Recipe

Qidreh, which in Arabic literally translates to “pot,” is a delicious dish that originates in Khalil, Palestine, popularly known as Hebron. It consists of meat—typically lamb, but occasionally chicken—cooked with chickpeas, rice, and spices including cumin, allspice, cardamom, black pepper, and turmeric in a broth. In preparing this dish, the first cooking may be done in the home, from boiling the meat to seasoning the rice, the final cooking is done in a nearby wood-fired oven using a unique copper pot.

It is a must-have dish during the holy month of Ramadan, but it is also popular during weddings, funerals, and other important occasions in Hebron. Variations of qidreh can be found all over the country, especially in Jerusalem and Gaza, but in Hebron, where the dish was first created, the wood-fired oven and the liberal application of samneh baladiyeh (a regional clarified butter with spices) before serving are largely responsible for the dish’s distinctive flavour.

In Jerusalem, cooks add chickpeas to the dish, which adds texture and bulk to the dish. In Gaza, whole garlic cloves and a broader list of spices are added to the dish, although none of those modifications are customary to the dish from Hebron. Since a wood-fired oven’s distinctive scent is absent from this recipe, the inclusion of chickpeas and garlic helps the meal gain additional flavour. To let the ingredients shine, I keep the spices on the milder side.

The meal is made with bone-in lamb, partially because lamb is the most common meat in the Palestinian diet, but also because it is a more expensive meat that is appropriate for the special events where qidreh is often served. Although the original dish is made with lamb, chicken is often used in some more casual situations.

When it comes to serving qidreh, it is nearly always accompanied by a side of plain yoghurt and a chopped Palestinian salad, which add lightness and contrast to the dish’s thick and earthy flavor.

Ingredients

For the lamb broth:

• 3 tablespoons extra-virgin olive oil
• 4 to 6 small shanks bone-in lamb shanks or 8 shoulder chops (weighing about 2.7kg)
• 4 cardamom pods, slightly cracked open
• 2 bay leaves
• 1 teaspoon ground allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground coriander seed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 large yellow onion, peeled but left whole
• 2 quarts (1.9L) water
• 1 tablespoon salt

For the rice:

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, halved and sliced thinly
• 15 medium cloves garlic, peeled
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground coriander seed
• 1 teaspoon turmeric
• 500g jasmine or Calrose rice (scant 2 ⅔ cups)
• One 425g can chickpeas, drained and rinsed

To serve:

• 1 cup slivered almonds (100g), lightly toasted
• Minced flat-leaf parsley, for garnish
• Plain yogurt

Directions

1. To make the lamb broth: Heat the olive oil in a big 7 or 8 quart Dutch oven or stockpot over medium-high heat until it almost starts to smoke. To prevent crowding the saucepan, add the lamb in batches and cook, stirring periodically, for 4 minutes per side, until well-browned on all sides. Refill the pot with the entire lamb.
2. Along with the water and salt, add the cardamom, bay leaves, allspice, cinnamon, black pepper, powdered coriander seed, cumin, turmeric, and the whole onion. Over high heat, bring to a boil while skimming off any foam that rises to the top. Then, reduce heat to a simmer and cook the lamb for about 2 hours, or until it is tender. Lamb broth should be removed from the heat and strained through a fine mesh strainer placed over a sizable heatproof bowl. Throw away the bay leaves, onion, and cardamom pods. Place the lamb on a dish and reserve.
3. To prepare the rice: Heat the oven to 325°F (160°C). Melt the butter and heat the olive oil in a Dutch oven over medium heat. Add the onions, reduce the heat to medium-low, and simmer, stirring periodically, for 10 to 15 minutes, or until soft and golden.
4. Add the garlic and stir while cooking for about 2 minutes, or until the garlic just begins to turn golden. After cooking the rice for one minute, add the seasonings (salt, cumin, allspice, cinnamon, black pepper, coriander seed, and turmeric) and stir until the rice is thoroughly coated. Add the chickpeas and mix thoroughly.
5. Add 1 quart (940 ml) of lamb broth to the rice mixture, turn the heat up to high, and bring the broth to a rolling boil. Set aside any extra broth for later use. Immediately turn off the heat, place the reserved lamb on top of the rice, cover the pan, and bake for approximately an hour, or until the rice is tender and the lamb has browned on the exposed surface. Take out of oven, cover, and allow stand for 15 minutes.
6. Remove lid from pot, top with chopped parsley and toasted almonds, and serve while giving yoghurt to each guest in a separate bowl. At large events, the meat is traditionally removed, the pot is turned upside down onto a huge serving platter, the meat is then placed on top, and the garnish is added. However, if you’re using an enamelled Dutch oven and/or hosting a small gathering of close friends, it looks just as lovely when served directly from the pot.