TEMMAN B'DEJAJ

Temman B’dejaj is a Iraqi dish of rice cooked in chicken broth, topped.

with tender chicken,raisins and Almonds.

Temman B’dejaj

(Iraqi Chicken and Rice with Raisins and Almonds)

Ingredients:

• 1 large onion, finely chopped

• 4 tablespoons tomato paste

• 4 tablespoons vegetable oil, divided

• 2 teaspoons salt

• 1 teaspoon black pepper

• 400 grams basmati rice

• 6 bone-in chicken pieces

• 1 liter boiling water

• 60 grams raisins (optional)

• 30 grams slivered almonds (optional)

Instructions:

In a large, heavy-bottomed pan, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté until golden brown.

Add the chicken pieces and sear on all sides until nicely browned.

Stir in the tomato paste, salt, and pepper, coating the chicken and onions evenly. Cook for an additional 2–3 minutes to enhance the flavor.

Pour in the boiling water and bring to a gentle simmer. Cover and cook for 30 minutes until the chicken is tender.

Meanwhile, rinse the basmati rice thoroughly in cold water and drain well.

Once the chicken is cooked, remove it from the pan and strain the broth.

In a separate pot, combine the strained broth and the washed rice. Ensure the rice is fully submerged; add extra boiling water if necessary.

Bring the rice to a boil, then reduce heat to low and simmer until the liquid is almost absorbed.

Cover the pot with a tight-fitting lid and cook on the lowest heat setting for about 45 minutes, until the rice is fully cooked and fluffy.

Optional: In a small skillet, heat the remaining 2 tablespoons of oil. Lightly sauté the raisins for 2 minutes, then add the almonds and sauté for an additional 2 minutes until golden. Set aside.

To Serve:

Mound the rice onto a large serving platter, arrange the chicken pieces on top, and garnish with the sautéed raisins and almonds. Serve warm, accompanied by a crisp salad, anbah (mango pickle), and assorted pickles