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Qidreh
Jordan
Cooked in a tannour clay oven in Hebron. The dish has been made the same way for centuries.
Hebronite lamb and chickpea rice — lamb and chickpeas cooked with spiced rice in a sealed clay pot. The ancient dish of Hebron, now beloved throughout Jordan.
Prep
20 mins
Cook
120 mins
Difficulty
Medium
Calories
425 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
1kglamb shoulder, bone in
200gchickpeas, soaked overnight
400gshort-grain rice
2onions, diced
1 tspallspice
1 tspcinnamon
0.5 tspcloves
50gbutter
Method
1
Brown lamb in butter. Add onion and spices. Add chickpeas and water. Simmer 1 hour.
2
Add rice. Cook covered 25 minutes.
3
Serve with yogurt.
Chef's Tip
A clay pot is traditional — it gives qidreh a subtle earthy flavour.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.