Jordanian Qidreh Rice
Commercially parboiled dry rice baked with tender lamb, cooked chickpeas and whole garlic.
Preparation: 30 min · Cooking: 2 hr 23 min · Total: 3 hr 6 min · 2 servings
Ingredients
- 200 g DRY commercially parboiled long-grain rice, not home half-cooked rice
- 300 g RAW bone-in lamb chunks
- 100 g Fully cooked drained chickpeas
- 30 g Peeled whole garlic cloves
- Whole cardamom pods — 2
- 15 ml Ghee for garlic and chickpeas
- Small base-sized cinnamon stick, about 3 cm before dividing — 0.5
- 0.5 tsp Ground allspice
- 0.25 tsp Ground cumin
- 0.125 tsp Ground turmeric
- Salt, to taste
- 900 ml Initial lamb braising water
- 750 ml Rice rinse water, discarded
- 150 ml Optional SHARED hot lamb/stock/rice water, maximum (optional)
Instructions
Check rice state and prepare
Weigh 200 g DRY commercially parboiled long-grain rice, not partially cooked rice; rinse with separate 750 ml water, drain and discard rinse water. Prepare 30 g peeled whole garlic cloves and 100 g fully cooked drained chickpeas. Check labels and separate raw-lamb tools.
Weigh 200 g DRY commercially parboiled long-grain rice, not partially cooked rice; rinse with separate 750 ml water, drain and discard rinse water. Prepare 30 g peeled whole garlic cloves and 100 g fully cooked drained chickpeas. Check labels and separate raw-lamb tools.
Boil and skim the lamb
Bring 300 g RAW bone-in lamb and 900 ml initial water to a boil in suitable cookware and skim foam, checking from 10 minutes. Record any use of the SHARED hot reserve up to 150 ml for coverage; reconcile if fit/allowance is inadequate, not unlimited top-ups.
Bring 300 g RAW bone-in lamb and 900 ml initial water to a boil in suitable cookware and skim foam, checking from 10 minutes. Record any use of the SHARED hot reserve up to 150 ml for coverage; reconcile if fit/allowance is inadequate, not unlimited top-ups.
Boil and skim the lamb: 600 seconds
Simmer to tenderness and temperature
Add 2 cardamom pods, the measured 0.5 base-sized cinnamon stick and salt. Simmer covered on low heat, checking from 90 minutes until fork-tender and at least 63°C, followed by 3 minutes rest. Time alone does not guarantee tenderness. Keep cooked lamb at 60°C or above with clean tools while preparing the rice assembly.
Add 2 cardamom pods, the measured 0.5 base-sized cinnamon stick and salt. Simmer covered on low heat, checking from 90 minutes until fork-tender and at least 63°C, followed by 3 minutes rest. Time alone does not guarantee tenderness. Keep cooked lamb at 60°C or above with clean tools while preparing the rice assembly.
Lamb tenderness first check: 5400 seconds
Whole-lamb minimum rest: 180 seconds
Measure stock from the braise
Strain and measure 400 ml recovered lamb broth FROM the initial 900 ml braise (half 200 ml, fourfold 1600 ml). Remove whole pods/stick before serving. Any shortfall comes from remaining SAME shared reserve and is recorded; surplus stock is outside this formula, not a duplicate shopping ingredient.
Strain and measure 400 ml recovered lamb broth FROM the initial 900 ml braise (half 200 ml, fourfold 1600 ml). Remove whole pods/stick before serving. Any shortfall comes from remaining SAME shared reserve and is recorded; surplus stock is outside this formula, not a duplicate shopping ingredient.
Sauté garlic and season rice
Preheat oven to 200°C. Warm 15 ml ghee over medium heat and sauté whole garlic, checking from 3 minutes until pale gold, then stir in cooked chickpeas. Combine with drained DRY parboiled rice, 0.5 tsp allspice, 0.25 tsp cumin and 0.125 tsp turmeric; no unidentified spice mix.
Preheat oven to 200°C. Warm 15 ml ghee over medium heat and sauté whole garlic, checking from 3 minutes until pale gold, then stir in cooked chickpeas. Combine with drained DRY parboiled rice, 0.5 tsp allspice, 0.25 tsp cumin and 0.125 tsp turmeric; no unidentified spice mix.
Sauté garlic and season rice: 180 seconds
Bake in normal oven-rated cookware
Use an oven-rated heavy METAL pot with normal fitted oven-safe lid, not unidentified clayware or an airtight pressure foil seal. Add rice mixture, cooked lamb and measured recovered broth, without an extra 2 cm depth demand. Bake at 200°C from 40 minutes until rice completely tender and representative finished rice/meat centres reach selected 74°C casserole check. Follow stricter grain directions; record remaining shared reserve if needed. Fourfold uses matching-depth vessels.
Use an oven-rated heavy METAL pot with normal fitted oven-safe lid, not unidentified clayware or an airtight pressure foil seal. Add rice mixture, cooked lamb and measured recovered broth, without an extra 2 cm depth demand. Bake at 200°C from 40 minutes until rice completely tender and representative finished rice/meat centres reach selected 74°C casserole check. Follow stricter grain directions; record remaining shared reserve if needed. Fourfold uses matching-depth vessels.
Bake in normal oven-rated cookware: 2400 seconds
Rest and serve
After all cooking checks pass, rest off heat covered for 10 minutes, fluff gently with a fork and serve on stable manageable platters. Divide into 2 catalogue shares, without a dangerous heavy inversion or unlisted garnish.
After all cooking checks pass, rest off heat covered for 10 minutes, fluff gently with a fork and serve on stable manageable platters. Divide into 2 catalogue shares, without a dangerous heavy inversion or unlisted garnish.
Rest and serve: 600 seconds
Apply rice storage controls
Chill shallow leftovers quickly, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours and reheat once to 74°C. The earlier 63°C plus 3-minute whole-lamb minimum does not replace the final rice-assembly check or guarantee safe earlier holding.
Chill shallow leftovers quickly, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours and reheat once to 74°C. The earlier 63°C plus 3-minute whole-lamb minimum does not replace the final rice-assembly check or guarantee safe earlier holding.
Tips
- Ingredient amounts scale for 1–8 catalogue servings; step quantities describe the base of 2 shares. Halve every numeric input for 1, multiply by four for 8, including process waters, garnish and operating allowances. Time, temperature, thickness and pan depth do not multiply: use matching-depth pans/small batches. Piece yields are separate from shares. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Record bounded optional water/oil adjustments; reconcile if inadequate.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/fish/flour tools separate from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling. These are refrigeration deadlines, not a guaranteed time for any deep pot to reach 4°C.
Substitutions
- Keep specified raw/cooked/prepared states and measured components. Check actual product labels/allergens and stricter directions; reconcile incompatible products instead of silently replacing them.
Storage
Chill shallow portions promptly, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours and reheat once to 74°C throughout. Earlier component deadlines still apply; assembly does not reset them. Keep perishables at 4°C or colder and raw meat/fish/flour tools separate from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling. These are refrigeration deadlines, not a guaranteed time for any deep pot to reach 4°C.
Reheating
Reheat cooked leftovers only once to 74°C throughout. Do not repeatedly warm/chill dips or cream-filled pastries, or try to repair earlier unsafe holding by reheating.
About this recipe
Commercially parboiled dry rice baked with tender lamb, cooked chickpeas and whole garlic.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.