Qidreh — Hebron-Style Lamb, Chickpea, Garlic, and Basmati Rice

Put the lamb in a wide pot and cover it with 1.4 liters of cold water. Bring it slowly to a boil over medium heat, skimming off the foam. Add the cardamom, cinnamon stick, allspice, peppercorns, bay leaf, and salt. Simmer over low heat until the lamb is tender enough to pull apart when pressed with a fork. Strain the broth and measure it; add water as needed to make 900 ml.

Separate the garlic cloves from their skins, but do not cut, crush, or chop them. Whole cloves soften in the oven without falling apart and mash like butter on a spoon; chopped garlic disperses through the rice and gives it a sharper flavor.

Rub the bottom of a deep baking dish or clay pot with the lamb tail fat, then arrange the lamb in it. Scatter the chickpeas and whole garlic cloves over the lamb. Spread the drained rice on top and level it with your hand. Slowly pour the measured 900 ml of hot broth down the side; it should come about one finger-width above the rice.

Preheat the oven to 180°C / 355°F. Cover the baking dish tightly, first with parchment paper and then with two layers of foil. If using a clay pot, seal the lid with a dough made from flour and water. Trapping the steam is essential to cooking the rice. Bake on the middle rack and do not open the cover before the cooking time is up.

Remove the dish from the oven and let it rest, covered, for 10 minutes. Place a wide serving platter over it and invert everything together so the lamb is on top and the rice underneath. Toast the pine nuts in a dry pan and scatter them over the dish. Serve with plain yogurt and green salad.