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Qidra

Qidra-Palestinian recipe
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Qidra is a dish cooked all through the Palestinian regions and families in the Middle East. Main ingredients are rice, lamb and chickpeas.


Ingredients

Ingredients:

Nutritional

Calories (kcal)
469.6
Saturated Fat (g)
3.3
Trans Fat (g)
0.0
Total Fat (g)
12.4
Cholesterol (mg)
76.0
Sodium (mg)
744.7
Dietary Fiber (g)
2.7
Sugars (g)
2.4
Protein (g)
29.2
Vitamin A (RAE)
0.6
Vitamin C (mg)
2.5
Calcium (mg)
51.7
Iron (mg)
3.5
Vitamin D (μg)
0.1
Vitamin E (mg)
1.2
Thiamin (mg)
0.2
Riboflavin (B2) (mg)
0.5
Niacin (NE)
12.5
Vitamin B6 (mg)
0.4
Vitamin B12 (mg)
2.0
Folate (DFE)
116.5
Potassium (mg)
401.4
Total Carbohydrate (g)
58.4

Step by Step method

  1. Preheat the oven at 325F.  
  2. In a medium bowl, toss the meat with the spices.
  3. Heat the olive oil over a medium-high heat.  Brown the meat in batches; you want to get a good sear on the meat.  If you crowd the pan, they will simply steam.
  4. After each batch of meat is browned, take it out and set it aside.  Repeat until all of the meat is done.
  5. Saute the onions and garlic in the same pan, about 5 minutes.  If you need to keep the brown bits on the bottom from burning, add about 1/4 cup of water or broth to help deglaze the pan. (It doesn’t have to be an exact measurement. Just eyeball it.)  Stir frequently.
  6. Add the rice and cook for another 2 – 3 minutes.  Stir constantly.
  7. Add the chick peas and cook another 2 – 3 minutes.  Again, stir often.
  8. Then add back in the meat, cardamom pods, and the water or broth.
  9. Bring the water or broth to a boil .  
  10. Cover and place on the middle rack in the oven and cook for 30 – 45 minutes, or until the liquid has been absorbed and the rice is cooked.
  11. Alternately, you can cook this fully on the stove (especially of you don’t have an oven-safe pot) on low heat for about 45 minutes, or, again, until the liquid has been absorbed and the rice is cooked.
  12. Serve with plain yogurt or cucumber-yogurt salad.

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