About the Recipe
This is my Iraqi grandmother’s Tbeet! Safta Neomi was an incredible cook, and I learned so many of her amazing dishes—this one included.
You can bake it overnight if you prefer. For the overnight method, place it in the oven at 200°F for about 8 hours. I used a 14-inch pot, cooking it on the stovetop first, then covering it and transferring it to the oven. You can use any oven-safe pot or baking dish that you like.
Ingredients
Ingredients:
1/3 cup oil
3 large onions, chopped
6 pieces of chicken legs (3 thighs, 3 drumsticks) — you can use any chicken pieces you prefer
4 tomatoes, chopped
2 tablespoons paprika
2 tablespoons salt
1 tablespoon black pepper
1 teaspoon cardamom (don’t skip this one!)
1/4 cup tomato paste
2 cups basmati rice
4 cups water
1/4 cup silan (date molasses) — can be substituted with maple syrup
Preparation
Directions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 2: Sauté the Onions
In a large pot or roaster, heat the oil over medium heat. Add the chopped onions and fry until golden brown.
Step 3: Brown the Chicken
Add the chicken pieces to the pot and brown them on all sides. Once browned, remove the chicken and set it aside.
Step 4: Cook the Tomatoes
Add the chopped tomatoes to the onions in the pot and let them cook until they release their juices.
Step 5: Season
Add the paprika, salt, black pepper, and cardamom to the tomato and onion mixture. Stir well to combine.
Step 6: Add the Rice
Add the washed and drained rice to the pot. Mix until everything is well combined, then smooth the surface.
Step 7: Add the Chicken and Liquids
Return the browned chicken pieces to the pot, placing them on top of the rice. Pour in the water and drizzle the silan (or maple syrup) over the top.
Step 8: Bring to a Boil
Bring the mixture to a boil on the stovetop.
Step 9: Cover and Bake
Once boiling, cover the pot with a layer of parchment paper and then tightly with foil.Transfer to the oven and bake at 350°F for 2 hours or longer.
Step 10: Crisp the Edges
Remove the foil and parchment for the last 30 minutes of baking. If the rice isn’t crispy around the edges, leave it in for an additional 20 minutes.
Step 11: Serve
Once done, remove from the oven, let it rest for a few minutes, and serve warm. Enjoy!