Editorial sample recipePalestinianintermediateHalalHigh-Protein

Hebron Style Garlic Lamb And Chickpea Pilaf

Name: Hebron Style Garlic Lamb And Chickpea Pilaf
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Palestinian
Ingredients: 500 g halal lamb shoulder, cut into 1-inch cubes; 300 g basmati rice, rinsed and soaked for 20 minutes; 250 g cooked chickpeas, drained; 15 clove whole garlic cloves, peeled; 2 tbsp ghee; 1.5 tsp ground allspice; 1 tsp ground cumin; 0.5 tsp ground turmeric; 600 ml halal lamb stock, warmed

A warm and fragrant Palestinian rice dish featuring tender browned lamb shoulder, sweet whole garlic cloves, and soft chickpeas spiced with warm allspice and cumin.

Prep: 15 min
Cook: 45 min
Total: 60 min

AI-generated illustration of Hebron Style Garlic Lamb And Chickpea Pilaf

AI illustration

Technique to learn

Spiced Ghee Pilaf Coating

Toasting raw soaked rice directly in warm spiced ghee before adding liquid seals each grain with flavor and prevents sticking.

Instructions

Step 1: Heat ghee in a large heavy-bottomed pot over medium-high heat. Season lamb cubes lightly with salt and sear until dark golden brown on all sides, about 6 to 8 minutes, then set aside.
Lower heat to medium, add whole garlic cloves to the pot, and sauté for 3 minutes until softened and lightly golden.

Step 3: Add ground allspice, ground cumin, and ground turmeric to the garlic, stirring constantly for 30 seconds to release their fragrant oils.

Step 4: Fold in the drained basmati rice and cooked chickpeas, stirring gently to coat every grain of rice in the spiced ghee.

Step 5: Return the seared lamb cubes to the pot, pour in the warm lamb stock, and bring the liquid to a rapid boil.

Step 6: Cover the pot tightly with a lid, reduce heat to low, and simmer undisturbed for 20 minutes until the liquid is absorbed and rice is cooked.

Step 7: Turn off heat and let the pot rest covered for 10 minutes before gently fluffing with a fork to serve.

Cooking tips

Do not chop the garlic cloves; keeping them whole allows them to steam into sweet, velvety garlic pockets inside the rice.
Soaking basmati rice beforehand prevents grains from breaking and ensures an even cook.
Original home-cooking adaptation inspired by Palestinian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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