Qidra

Prepare the Meat

In a large pot, heat the olive oil over medium heat. Add the chopped onions and cook until they are softened and translucent.

Stir in the minced garlic and cook for another minute until fragrant.

Add the beef or lamb cubes to the pot and cook until they are browned on all sides.

Season with ground cumin, ground cinnamon, ground allspice, black pepper, and salt. Stir to coat the meat with the spices.

Stir in the tomato paste and cook for a few minutes, allowing the paste to darken and develop flavor.

Add the chopped tomatoes and cook until they start to break down and release their juices.

Cook the Qidra

Add the beef or chicken broth to the pot, making sure the meat is covered. Bring to a boil.

Reduce heat to low, cover, and simmer for 1-1.5 hours, or until the meat is tender and cooked through.

Stir in the cooked chickpeas.

Add the rinsed rice to the pot, stirring to combine. Ensure the rice is evenly distributed.

Cover the pot and cook on low heat for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Avoid stirring too much to prevent the rice from becoming mushy.

Finish

Once cooked, let the Qidra sit covered for about 10 minutes before serving.

Garnish with toasted pine nuts (if using) and chopped fresh parsley.