Qidreh Khaliliya (Hebron Spiced Chickpea, Whole Garlic & Saffron Rice Pot) – Authentic Palestine Recipe

Ingredients for Qidreh Khaliliya (Hebron Spiced Chickpea, Whole Garlic & Saffron Rice Pot) (4 Servings)

• 1.25 lbs (or 2.5 cups) tender lamb or beef chunks (or oyster mushrooms), prepped into bite-sized pieces
• 1.5 cups whole peeled garlic cloves, washed and trimmed
• 1 cup cooked chickpeas and basmati rice
• 1 medium onion and 3 cloves garlic, finely minced with Hebron qidreh spice (allspice
• 1.5 tbsp traditional Palestine seasoning (cardamom, turmeric, nutmeg, cumin), clarified butter/olive oil, toasted almonds)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and Hebron qidreh spice (allspice until golden.
2. Add cardamom, turmeric, nutmeg, cumin), clarified butter/olive oil, toasted almonds along with tender lamb or beef chunks (or oyster mushrooms) and whole peeled garlic cloves, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with cooked chickpeas and basmati rice.