Qidreh

Name: Qidreh
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8 servings
Cuisine: Jordanian
Ingredients: 1 kg lamb shoulder, large cubes; 2 cups short-grain rice, rinsed; 1 cup dried chickpeas, soaked overnight; 2 onions, sliced; 6 cloves garlic, whole; 2 tsp baharat spice blend; 1 tsp turmeric; 1 tsp allspice; 1/2 tsp cinnamon; 3 tbsp ghee or olive oil; 4 cups water; Salt and pepper; Toasted almonds for garnish

قدرة (KID-reh)

Slow-Cooked Lamb and Chickpea Rice

⏱ Prep Time 2 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 560 kcal

Lamb, chickpeas, and rice slow-cooked together in a single pot until the rice absorbs all the meaty juices and develops a prized golden crust on the bottom. A Hebron-influenced dish beloved across Jordan.

Nutrition & Info

Protein 34.0g

Carbs 52.0g

Fat 24.0g

Protein Carbs Fat

Dietary

gluten-free

Equipment Needed

large heavy pot serving platter

Presentation Guide

Vessel: large communal platter

Garnishes: toasted almonds, chopped parsley

Accompaniments: yogurt, fresh salad

Ingredients

1 kg lamb shoulder, large cubes
2 cups short-grain rice, rinsed
1 cup dried chickpeas, soaked overnight
2 onions, sliced
6 cloves garlic, whole
2 tsp baharat spice blend
1 tsp turmeric
1 tsp allspice
1/2 tsp cinnamon
3 tbsp ghee or olive oil
4 cups water
Salt and pepper
Toasted almonds for garnish

Instructions

1
Brown lamb pieces in ghee in a heavy pot over high heat until deeply seared on all sides. Remove and set aside.
2
In the same pot, cook sliced onions until golden. Add whole garlic cloves, baharat, turmeric, allspice, and cinnamon, stirring for one minute.
3
Return lamb to the pot. Add soaked chickpeas and water. Bring to a boil, skim foam, cover, and simmer for 1 hour until lamb is tender.
4
Add rinsed rice on top of the lamb and chickpeas. Add more hot water if needed to cover the rice by 2cm. Season with salt.
5
Cover tightly and cook on very low heat for 30 minutes until rice is cooked and has absorbed all the liquid. Do not stir — a golden crust should form on the bottom.
6
Let rest 10 minutes. Invert onto a large platter or serve directly, scraping up the prized crispy rice from the bottom. Top with toasted almonds.

💡

Did You Know?

The crispy rice layer at the bottom of the qidreh pot, called hkaka, is the most fought-over part of the dish — everyone wants the largest piece.

Chef's Notes

Equipment Tips

large heavy pot
serving platter

Garnishing

toasted almonds, chopped parsley

Accompaniments

yogurt, fresh salad

The Story Behind Qidreh

Qidreh takes its name from the qidr, the large cooking pot traditionally used to prepare this dish in communal ovens. Originally from Hebron, qidreh became a beloved dish across Jordan through the Palestinian community. The dish was historically cooked in enormous quantities in bakery ovens, where the slow, even heat created the signature golden rice crust. In Jordan, qidreh is associated with celebrations and religious holidays, particularly Eid al-Adha when lamb is plentiful.

🕐 Traditionally enjoyed festive meals, friday lunch, eid 📜 Origins: Traditional Palestinian-Jordanian

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