Qidreh - a garlicky spiced Palestinian chickpea rice with lamb

Ingredients:
1. Three pound of bone-in lamb shanks (cut from the shoulder or leg of lamb)
2. two bay leaves
3. one cinnamon stick
4. Five of each cardamom pods, whole peppercorns, and whole cloves
5. 2 cups basmati rice, rinsed and drained
6. 1 Tbsp middle eastern seven spice mix
7. 1/8 tsp each ground cinnamon, ground cardamom, and ground black pepper
8. 1 Tsp salt
9. 1 (15 oz) can of chickpeas (garbanzo beans), drained and rinsed
10. 2 Tbsp salted butter
11. 1 whole head of garlic, peeled and minced
12. 1 large onion, peeled, and cut into 4 pieces
Directions:
1. Place lamb shanks in a pressure cooker, submerge in water at least 2 inches above the meat, place over high heat and bring to a simmer.
Note: A regular pot can be used here instead of the pressure cooker.
2. Skim impurities off the top of the lamb and water and discard.
3. Add onions, bay leaves, cinnamon stick, cardamom pods, peppercorns, and cloves to the pot and cover.
4. Once pressure is built up and the pressure cooker is sealed, cook the lamb on low heat for 25 minutes. If using a regular pot, bring to a boil, cover, and simmer in low heat for 1.5 hours.
5. Allow the pressure cooker to naturally release the pressure then remove the lamb from the broth using a slotted spoon or tongs, cover with foil and set aside.
6. Strain the lamb broth into a large bowl and set aside.
7. Place a different pot over medium-high heat, melt butter, add minced garlic and sautée for 1 minute.
8. Add meat and sautée in the garlic butter on all sides for 4 minutes turning frequently, this will allow it to soak up the flavor of the garlic.
9. Lower heat and add chickpeas to the pot, gently mix.
10. Add the ground spices to the rice and mix, pour over the meat and chickpeas.
11. Add 4 cups of lamb broth to the pot (you can discard any leftover broth or freeze to use later).
12. Add the salt, give everything a gentle mix, increase the heat to high and bring to a simmer.
13. Cover the pot and simmer on low heat for 20-25 minutes or until all broth is absorbed and rice is fully cooked.
14. Fluff up the rice with a fork and serve.
Enjoy!

[@vickyaro6438]

Looks great 👍🏾

[@CookBakeDevour]

It was! I hope you like it.

[@Khanzzz16]

What brands are good for the 7 spice?

[@RebbieAlmo]

I like the Ziyad 7 Spice blend, I buy it on Amazon