Photograph of the finished Qidreh

Middle East · Cơm cừu nồi đất úp ngược Qidreh

Qidreh

2 hr Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 3.1 lb
  • Photograph of Basmati rice Basmati rice 1.2 lb
  • Photograph of Chickpeas Chickpeas 9.9 oz
  • Photograph of Garlic Garlic 40 cloves
  • Photograph of Baharat spice blend Baharat spice blend 0.8 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.7 oz
  • Photograph of Cardamom Cardamom 0.6 oz
  • Photograph of Ghee Ghee 7.1 oz
  • Photograph of Salt Salt 1.1 oz
  • Photograph of Sliced almonds Sliced almonds 4.2 oz

Method

  1. 1 Soak the basmati rice and chickpeas for 8 hours in two separate bowls.
  2. 2 Simmer the lamb with cinnamon, star anise, cardamom, and salt for 70 minutes, then reserve the broth.
  3. 3 Arrange the lamb at the bottom of the clay pot, then the chickpeas, whole cloves of garlic, and finally the rice on top.
  4. 4 Pour in the hot lamb broth and ghee, then cover the pot tightly with flour or aluminum foil.
  5. 5 Cooking the rice in the oven at 200 degrees for 45 minutes without opening the lid will cause the steam to escape, leaving the top layer dry and the bottom layer mushy.
  6. 6 Turn the entire pot upside down onto a round tray so the lamb is on top, then sprinkle with roasted almonds.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 2: simmer the lamb under high pressure for 30 minutes, then release the pressure naturally; the rice remains cooked in the sealed clay pot.

Start cooking