My Iraqi grandmothers Tbeet! Safta Neomi was such an incredible cook, i learned many incredible dishes from her including this one.
This dish can be baked overnight if preferred. If baking overnight, I suggest to place in the oven at 200°F for about eight hours.
I used a 16 inch roaster that I cooked on my stove top for the first part of the recipe.

•1/3 cup oil
•3 large chopped onions
•10 pieces of chicken legs (5 thighs, 5 drumsticks). You can use any chicken pieces you wish.
•4 chopped tomatoes
•2 tbsp. paprika
•2 tbsp. salt
•1 tbsp. black pepper
•1 tsp. cardamom spice (don’t skip it)
•3 cups basmati rice
•5 cups water
•1/4 cup silan (date molasses) can be substituted for maple syrup.


  1. Preheat the oven to 350°F (175°C).
  2. In a large pot or roaster, heat the oil over medium heat. Add the chopped onions and fry until slightly darker than golden brown.
  3. Add the chicken pieces to the pot and brown them on all sides. Once browned, remove the chicken and set aside.
  4. Add the chopped tomatoes to the onions in the pot. Allow them to release their juices.
  5. Season the tomato and onion mixture with your seasonings and mix well.
  6. Add the washed and strained rice to the pot, mixing until combined and smoothing it out.
  7. Return the browned chicken pieces on top of the rice.
  8. Pour the water over the chicken and rice. Drizzle the silan on top.
  9. Bring the mixture to a boil on the stove.
  10. Once boiling, cover the pot with parchment paper and foil.
  11. Bake in the preheated oven for two hours.
  12. Remove the foil and parchment paper for the last 30 minutes of baking.
  13. If the rice is not crispy on the edges, leave it in for an additional 20 minutes.
  14. Once done, serve and enjoy!

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