T'BEET EXPRESS

This quick version of Iraqi T’beet is easy to make and full of rich, comforting flavor. A classic Iraqi Jewish dish of spiced chicken and rice, it’s traditionally slow-cooked overnight—but this one-pan version brings the same warmth and depth in a fraction of the time.

T’BEET EXPRESS (one-pan easy version)

INGREDIENTS:

• 500g basmati rice

• 6 pieces of chicken (your choice)

• 1 tablespoon salt

• 1 teaspoon black pepper

• 4 teaspoon baharat spice

• 4 teaspoon tomato puree

• 1 onion, chopped

• 3 tablespoon oil

• 8 boiled eggs (optional)

• 1 teaspoon cardamom powder

• Dried rose petals (to garnish)

• 1.5 liters boiling water

HOW TO MAKE:

Sauté the chopped onions in oil until golden.Add the chicken and cook golden on both sides.

Add tomato puree, salt, and pepper to the pan.

Pour in 1.5 liters of boiling water, cover the pan, and cook the chicken for 30 minutes.

Wash your basmati rice thoroughly.

Remove the cooked chicken from the pan and set aside.Add the baharat spice and the washed basmati rice to the remaining liquid in the pan. Cook the rice until all the water is absorbed and the rice is tender. Place the chicken pieces back on top of the rice.

Sprinkle cardamom powder and rose petals over the chicken and rice.

Optionally, place the boiled eggs on top of the dish.

Cover the dish with parchment paper, then seal it with aluminum foil.Bake in a preheated oven at 170°C (340°F) for 2 hours.

For a crispy rice bottom (hakkaka), cook the dish on low heat for an additional hour. Serve the dish with a cucumber and tomato salad and a side of amba pickle.