Palestinian Meat and Rice Stew (Al-Qidra Bil-Lahm)

Al-Qidra bil-Lahm is a traditional and iconic dish in Palestinian cuisine, known for its rich flavor that combines tender meat with aromatic spiced rice. It is typically slow-cooked in a clay pot or special stew pot, giving it a golden color and distinctive taste. Thanks to its simple technique and accessible ingredients, this dish is often served during family gatherings and special occasions, bringing everyone together over a luxurious, unforgettable meal.

Cooking Time: 60 minutes

Serves: 6 people

Ingredients

For the Meat:

• 2 kg lamb, cut into cubes

• 1 large onion

• 5 cardamom pods

• 2 bay leaves

• 1 cinnamon stick

• 1 tsp whole black pepper

• Salt, to taste

• Water (enough to boil the meat)

For the Rice:

• 4 cups short-grain Egyptian rice, washed and soaked

• 4 tbsp clarified butter (samneh)

• 2 tbsp vegetable oil

• 4 garlic cloves, crushed

• 1.5 cups cooked chickpeas

• 1 tbsp turmeric

• ½ tsp cumin

• ½ tsp ground black pepper

• 6 cups meat broth (reserved from cooking the lamb)

For Garnish:

• Toasted pine nuts and fried almonds, as desired

Instructions

1. Cook the Meat:

   • Place the lamb in a pot with onion, cardamom, bay leaves, cinnamon, and whole black pepper.

   • Add water and bring to a boil, skimming off any foam.

   • After 20 minutes of boiling, add salt and let the meat cook until tender. Keep the broth—it will flavor the rice.

2. Prepare the Rice Base:

   • In a large oven-safe pot (copper, clay, or oven-proof pot), heat the clarified butter and oil.

   • Add crushed garlic and sauté until fragrant, without burning.

   • Stir in the drained rice for 1 minute to absorb the flavors.

3. Add Spices and Chickpeas:

   • Mix in turmeric, cumin, black pepper, and salt.

   • Add the cooked chickpeas and arrange the tender meat pieces on top of the rice.

4. Add Broth and Cook:

   • Pour hot meat broth over the rice, covering it by about 1 cm.

   • Cover the pot tightly with aluminum foil and then the lid.

   • Place in a preheated oven at 200°C (392°F) for 25 minutes on high heat.

5. Rest and Serve:

   • Let the dish rest for 10 minutes after removing it from the oven.

   • Gently fluff the rice, transfer to a serving platter, and garnish with toasted pine nuts and fried almonds.

   • Serve hot and enjoy!