Qidreh (Palestinian Bone-In Lamb With Spiced Rice) Recipe

Name: Qidreh (Palestinian Bone-In Lamb With Spiced Rice) Recipe
Total time: 220 min
Ingredients: 3 tablespoons (45ml) extra-virgin olive oil; 6 pounds (2.7kg) bone-in lamb shanks or shoulder chops (about 4 to 6 small shanks or 8 shoulder chops; see note); 4 cardamom pods, lightly 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 (10-ounce; 283g) yellow onion, peeled but left whole; 2 quarts (1.9L) water; 1 tablespoon (9g) Diamond Crystal kosher salt; for table or fine sea salt, use half as much by volume or the same weight; 2 tablespoons (30ml) extra-virgin olive oil; 2 tablespoons (30g) unsalted butter; 1 large (10-ounce; 283g) yellow onion, halved and thinly sliced; 15 medium cloves garlic (about 1 3/4 ounces; 50g), peeled; 2 teaspoons (6g) Diamond Crystal kosher salt; for table or fine sea salt, use half as much by volume or the same weight; 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; 1 pound 2 ounces (500g) jasmine or Calrose rice (scant 2 2/3 cups); One 15-ounce (425g) can chickpeas, drained and rinsed; 1 cup slivered almonds (3 1/2 ounces; 100g), lightly toasted; Minced flat-leaf parsley, for garnish; Plain yogurt

foryoueats.com

This traditional Palestinian dish features tender bone-in lamb with spiced rice, chickpeas, and toasted almonds. Ready in 3 hr 40 min, serves 8.

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Ingredients

3 tablespoons (45ml) extra-virgin olive oil
6 pounds (2.7kg) bone-in lamb shanks or shoulder chops (about 4 to 6 small shanks or 8 shoulder chops; see note)
4 cardamom pods, lightly 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 (10-ounce; 283g) yellow onion, peeled but left whole
2 quarts (1.9L) water
1 tablespoon (9g) Diamond Crystal kosher salt; for table or fine sea salt, use half as much by volume or the same weight
2 tablespoons (30ml) extra-virgin olive oil
2 tablespoons (30g) unsalted butter
1 large (10-ounce; 283g) yellow onion, halved and thinly sliced
15 medium cloves garlic (about 1 3/4 ounces; 50g), peeled
2 teaspoons (6g) Diamond Crystal kosher salt; for table or fine sea salt, use half as much by volume or the same weight
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
1 pound 2 ounces (500g) jasmine or Calrose rice (scant 2 2/3 cups)
One 15-ounce (425g) can chickpeas, drained and rinsed
1 cup slivered almonds (3 1/2 ounces; 100g), lightly toasted
Minced flat-leaf parsley, for garnish
Plain yogurt