Wasfetna

Qidra

Rice in ghee and qidra spices with lamb, chickpeas and whole garlic cloves, turned out onto a tray.

Qidra Khalilieh
Cooking time
1 hr 40 min
Hands-on time
25 min
Free time
45 min
Difficulty
Medium
Cuisine
Levantine
Calories
720
Contains
Dairy

Qidra from Hebron is traditionally cooked in the oven, and very low heat at home gives the same result. Its signature is whole, unpeeled garlic cloves that bring sweetness rather than sharpness, and the lamb and chickpeas simmer together until tender before they meet the rice.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

5people

Amounts follow the number of people

For the qidra

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Heavy pot with a tight lid — Holds the steam and cooks the rice evenly without sticking.
  • Strainer — The stock is strained and exactly five cups measured out.
  • Wide tray — The pot is turned onto it after resting, covered.

Method

  1. Boil the meat with the chickpeas that have been soaked in water over low heat until both are tender.

    45 minYou can walk away
    You’ll know it’s ready when

    The meat is tender and the chickpeas can be crushed between two fingers.

  2. Strain the broth and measure out five cups of it and keep it hot.

    5 min
    You’ll know it’s ready when

    The broth is clear and hot.

  3. Place the drained rice in the pot, and distribute the meat, chickpeas, and whole garlic cloves on top of it.

    8 min
    You’ll know it’s ready when

    The layers are arranged and the garlic is distributed.

    Tip: Unpeeled garlic gives sweetness, not sharpness — that is qidra's signature.

  4. Pour in the broth, ghee, spices and saffron, cover the pot tightly and leave it on very low heat.

    30 minYou can walk away
    You’ll know it’s ready when

    The rice has absorbed all the broth.

    Tip: Qidra is traditionally cooked in the oven — very low heat on the stove gives the same result.

  5. Leave the pot to rest, covered, then turn it over onto a wide tray.

    12 minYou can walk away
    You’ll know it’s ready when

    The rice is firm and the meat is on top.

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