Shakriyeh Dimashqiyeh (Damascus Cardamom & Pearl Onion Yogurt-Braised Meat with Vermicelli Rice) – Authentic Syria Recipe

Ingredients for Shakriyeh Dimashqiyeh (Damascus Cardamom & Pearl Onion Yogurt-Braised Meat with Vermicelli Rice) (4 Servings)

• 1.25 lbs (or 2.5 cups) tender lamb or chicken pieces, prepped into bite-sized pieces
• 1.5 cups whole peeled pearl onions, washed and trimmed
• 1 cup vermicelli basmati rice and toasted almonds
• 1 medium onion and 3 cloves garlic, finely minced with tangy cooked yogurt sauce
• 1.5 tbsp traditional Syria seasoning (green cardamom pods, bay leaf, white pepper)
• 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 heavy Dutch oven or deep skillet over medium-high heat; brown tender lamb or chicken pieces for 5 minutes.
2. Add minced onion, garlic, tangy cooked yogurt sauce, and green cardamom pods, bay leaf, white pepper, stirring for 2 minutes until deeply aromatic.
3. Add whole peeled pearl onions and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in vermicelli basmati rice and toasted almonds right before serving warm.