Palestinian · intermediate
Hebron Style Garlic Lamb And Chickpea Pilaf
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 TIME
- 15 min
- COOK TIME
- 45 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
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.
- 02
Lower heat to medium, add whole garlic cloves to the pot, and sauté for 3 minutes until softened and lightly golden.
- 03
Add ground allspice, ground cumin, and ground turmeric to the garlic, stirring constantly for 30 seconds to release their fragrant oils.
- 04
Fold in the drained basmati rice and cooked chickpeas, stirring gently to coat every grain of rice in the spiced ghee.
- 05
Return the seared lamb cubes to the pot, pour in the warm lamb stock, and bring the liquid to a rapid boil.
- 06
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.
- 07
Turn off heat and let the pot rest covered for 10 minutes before gently fluffing with a fork to serve.
A LITTLE KITCHEN KNOW-HOW
Spiced Ghee Pilaf Coating
Toasting raw soaked rice directly in warm spiced ghee before adding liquid seals each grain with flavor and prevents sticking.
Notes from the kitchen
- 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.
