Iraqi Tbeet: A Taste of Tradition, Carried Through Generations 

Travel back in time with this delicious Iraqi Tbeet, a beloved dish from the rich culinary heritage of Iraqi Jewry. There was a time when Baghdad was home to a thriving Jewish community, making up nearly a third of the city’s population. As Iraqi Jews were forced to leave in the decades that followed, they carried cherished recipes like Tbeet with them. 

A comforting and festive centerpiece, this dish brings together caramelized onions, tomatoes, fragrant spices, tender chicken and rice, finished with sweet date syrup. Slow-baked until golden and deeply flavorful, it strikes the perfect balance of sweet and savory, with delicious crispy edges.

Ingredients

• ⅓ c. olive oil
• 3 onions, chopped
• 10 pieces of chicken (5 thighs and 5 drumsticks)
• 4 tomatoes, chopped
• 2 Tbsp. paprika
• 2 Tbsp. salt
• 1 Tbsp. black pepper
• 1 tsp. ground cardamom
• 3 c. basmati rice, washed and drained
• 5 c. water
• ¼ c. silan (date syrup), maple syrup can be used instead

Directions

1. Preheat the oven to 350°F (175°C).
2. Caramelize the onions: In a large oven-safe pot, heat the olive oil over medium heat. Add the chopped onions and cook until deeply golden brown, slightly darker than golden.
3. Brown the chicken: Add the chicken pieces and brown on all sides. Once browned, remove the chicken from the pot and set aside.
4. Cook the tomatoes: Add the chopped tomatoes to the onions and cook until they soften and release their juices.
5. Add the spices: Add the paprika, salt, black pepper and cardamom. Stir well to combine.
6. Add the rice: Add the washed and drained basmati rice to the pot. Stir until well combined with the tomato and onion mixture, then smooth the rice into an even layer.
7. Add the chicken: Arrange the browned chicken pieces on top of the rice.
8. Add the liquid: Pour the 5 cups of water over the chicken and rice, then drizzle the silan over the top.
9. Bring to a boil: Place the pot over medium-high heat and bring the mixture to a boil.
10. Cover and bake: Once boiling, cover the surface of the pot with parchment paper, then tightly cover the entire pot with aluminum foil. Transfer to the oven and bake for 2 hours.
11. Crisp the rice: For the last 30 minutes of baking, carefully remove the foil and parchment paper. Return the pot to the oven uncovered and continue baking until the rice is cooked and the edges are golden and crispy. If the rice is not crispy enough, leave it in the oven for an additional 20 minutes.
12. Serve: Remove from the oven and let rest for 5–10 minutes before serving. Spoon the crispy rice and chicken onto a serving platter and enjoy.

Serves 5–6