Qidreh (Lamb with Spiced Rice)

seriouseats.com

PDK87

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 ( 500 g) jasmine or Calrose rice (scant 2 ⅔ cups)

One 15-ounce ( 425 g) 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

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