https://www.copymethat.com/r/3FlwfmNSQ/qidreh-palestinian-bone-in-lamb-with-spi/
112550755
nuH12DF
3FlwfmNSQ
2024-09-21 19:42:02
Qidreh (Palestinian Bone-In Lamb with Spiced Rice)
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Ingredients
- subheading: For the lamb broth:
- 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
- ½ teaspoon cinnamon
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground coriander seed
- ½ teaspoon ground cumin
- ½ 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
- subheading: For the rice:
- 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 ¾ 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
- ¼ teaspoon ground allspice
- ¼ teaspoon cinnamon
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground coriander seed
- 1 teaspoon turmeric
- 1 pound 2 ounces (500g) jasmine or Calrose rice (scant 2 ⅔ cups)
- One 15-ounce (425g) can chickpeas, drained and rinsed
- subheading: To serve:
- 1 cup slivered almonds (3 ½ ounces; 100g), lightly toasted
- Minced flat-leaf parsley, for garnish
- Plain yogurt
Steps
Directions at seriouseats.com
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