Qidreh

🛒 Ingredients

• Lamb shoulder, boneless, diced 200 g · 500 kcal
• Basmati rice, uncooked 80 g · 280 kcal
• Chickpeas, canned, drained 65 g · 110 kcal
• Ghee (clarified butter) 8 g · 72 kcal
• Onion, chopped 25 g · 10 kcal
• Garlic, minced 5 g · 7 kcal
• Allspice, ground 1 g · 3 kcal
• Cumin, ground 0 g · 2 kcal
• Turmeric, ground 0 g · 2 kcal
• Pine nuts 5 g · 30 kcal
• Slivered almonds 5 g · 30 kcal

👨‍🍳 Instructions

1. In a large pot, heat ghee over medium-high heat. Add the diced lamb and brown it on all sides, then remove the lamb and set aside.
2. Add chopped onion to the same pot and sauté until translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Return the lamb to the pot. Add allspice, cumin, turmeric, and black pepper, stirring to coat the lamb and onions evenly with the spices.
4. Add the drained chickpeas and enough lamb broth (or water) to cover the lamb. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours until the lamb is very tender.
5. Once the lamb is tender, remove it from the pot. Carefully strain the broth to remove any solids, then return the strained broth to the pot.
6. Bring the strained broth to a boil. Add the washed basmati rice, stirring once to distribute evenly. Reduce heat to low, cover tightly, and cook for 15-20 minutes until the rice is tender and the liquid is absorbed.
7. Once the rice is almost done, gently place the tender lamb pieces back on top of the rice. Cover again and let it finish cooking for a few more minutes, allowing the flavors to meld.
8. While the Qidreh finishes cooking, heat a small pan with a little ghee or oil. Fry the pine nuts and slivered almonds until golden brown, then drain on a paper towel.
9. Fluff the Qidreh gently with a fork. Transfer to a large serving platter, arranging the lamb on top.
10. Garnish generously with the fried pine nuts and almonds, and sprinkle with fresh chopped parsley. Serve hot.