Hebron-Style Slow-Cooked Spiced Lamb and Rice

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Hebron-Style Slow-Cooked Spiced Lamb and Rice is a celebrated Palestinian dish from the southern city of Hebron, where bone-in lamb and chickpeas simmer for hours in a fragrant broth of cardamom, cinnamon, and cumin before fluffy basmati rice absorbs every drop. Served straight from the pot with cool yogurt on the side, it is the heart of a Hebron Friday lunch.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 58 gCarbs
• 6 gFiber
• 4 gSugar
• 35 gProtein
• 480 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 9 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the lamb and broth

• 2.5 lbs bone-in lamb shoulder, cut into 2-inch pieces
• 3 tablespoons olive oil
• 2 large yellow onions, thinly sliced
• 1 whole head garlic, separated into cloves and peeled
• 1 cup dried chickpeas, soaked overnight and drained
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1/2 teaspoon freshly ground black pepper
• 2 bay leaves
• 1 cinnamon stick
• 1 tablespoon kosher salt
• 6 cups water

For the rice and assembly

• 2 cups long-grain basmati rice, rinsed and soaked 30 minutes
• 1/3 cup ghee or unsalted butter
• 4 cups reserved lamb broth
• 1 teaspoon kosher salt

For garnish and serving

• 1/3 cup pine nuts, toasted in a dry skillet
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 cup plain whole-milk yogurt, for serving

Directions

1. Heat the olive oil in a heavy Dutch oven over medium-high heat. Pat the lamb pieces dry and brown them in batches for about 3 minutes per side until deeply colored; transfer to a plate.
2. Add the sliced onions to the same pot and cook for 8 to 10 minutes, stirring occasionally, until softened and golden brown. Add the whole garlic cloves, cumin, coriander, cardamom, cinnamon, turmeric, and black pepper; stir for 1 minute until the spices bloom.
3. Return the lamb to the pot along with the drained chickpeas, bay leaves, cinnamon stick, salt, and 6 cups of water. Bring to a vigorous boil, skim any foam from the surface, then reduce the heat to low, cover tightly, and simmer gently for 1 hour 45 minutes to 2 hours, until the lamb is fork-tender and pulls cleanly from the bone.
4. Carefully lift the lamb and chickpeas out of the pot with a slotted spoon and set aside. Strain the broth through a fine mesh sieve, discard the bay leaves and cinnamon stick, and reserve exactly 4 cups of the flavorful broth.
5. Rinse and dry the pot, then melt the ghee over medium heat. Add the drained rice and stir gently for 2 minutes until every grain is coated and slightly translucent at the edges.
6. Pour in the 4 cups of reserved lamb broth and add 1 teaspoon of salt. Bring to a gentle boil, then reduce the heat to the lowest setting. Nestle the lamb pieces and chickpeas evenly over the surface of the rice.
7. Cover the pot with a tight-fitting lid (place a clean kitchen towel under the lid to absorb steam if you like) and cook undisturbed for 25 to 30 minutes, until the rice is tender and the liquid is fully absorbed.
8. Remove the pot from the heat and let it rest, still covered, for 10 minutes. Fluff the rice gently with a fork, lifting the lamb and chickpeas up through the grains.
9. Mound the rice on a large platter, arrange the lamb and chickpeas on top, and scatter with toasted pine nuts and parsley. Serve immediately with a generous bowl of cool plain yogurt on the side.

Cook’s Notes

• Soak the chickpeas overnight in cold water with a pinch of baking soda for the creamiest texture; canned chickpeas (drained and rinsed) work in a pinch and cut about an hour of cook time.
• For the most authentic flavor, ask your butcher for lamb shoulder with the bone still in; the bones release collagen that gives the broth its silky body.
• Resist the urge to peek while the rice steams; lifting the lid lets steam escape and can leave the bottom layer underdone or the top dry.
• Traditionally this dish is cooked in a saj or clay pot over a wood fire, but a heavy Dutch oven mimics that gentle, even heat beautifully on a stovetop.
• Serve with a simple garlic-yogurt sauce (yogurt whisked with crushed garlic, a pinch of salt, and a squeeze of lemon) to balance the warm spices, plus a side of pickled chilies or cucumber.

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