Iraqi Tbit - Chicken and Rice

👨‍🍳 Method

For the Meat Browned in the Rice Pot

1. 1
   Soak the rice in water 30 minutes and drain.

   Colander

   💡Soaking shortens the cooking, and the grains cook evenly.
2. 2
   Preheat the oven to 150°C (300°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3. 3
   Heat the oil in a heavy pot over medium heat.

   ⚙ Pan-fryingStovePot
4. 4
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5. 5
   Add the chicken and brown on all sides.

   Stove
6. 6
   Add the tomato paste, turmeric, cumin, cardamom, cinnamon, salt and black pepper, stir and cook 5 minutes.

   Stove

To assemble

1. 7
   Spread the rice in an even layer over the chicken, without stirring, pour the boiling water over it and bring to a boil.

   Stove
2. 8
   Cover the pot with parchment paper and then the lid, and bake 150 minutes, until the liquid is absorbed.

   OvenCast-iron potParchment paperLid
3. 9
   Remove from the oven and leave covered 5–10 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
4. 10
   Turn the pot out onto a serving platter and serve.