Iraqi Chicken Stuffed With Spiced Rice Recipe

Name: Iraqi Chicken Stuffed With Spiced Rice Recipe
Prep time: 20 min
Cook time: 10 h 25 min
Total time: 10 h 45 min
Cuisine: Asian, Middle Eastern
Ingredients: 2 Tbsp + 1 tsp kosher salt, plus more as needed; 2 cups basmati rice; 5 Tbsp vegetable oil; 2 Tbsp tomato paste (purée); 1½ Tbsp baharat (recipe below); ½ tsp freshly ground black pepper, plus more as needed; 1 can (14½ oz) diced (chopped) tomatoes, drained; 1 large onion, finely chopped; 4 garlic cloves, finely chopped; 1 whole chicken (about 4 lb), patted dry; 2 cups chicken or vegetable stock; 2 Tbsp sweet paprika; 1½ Tbsp ground cumin; 1 Tbsp ground cinnamon; 1 Tbsp ground coriander; 1½ tsp ground allspice; 1 tsp ground cardamom; 1 tsp freshly ground black pepper; ½ tsp ground cloves; ½ tsp ground nutmeg

Instructions

Prep:20minCook:10h 25min

Iraqi Jews serve rice-stuffed chicken, called t’beet, for Shabbat lunch. It's cooked at a very low temperature for many hours (typically overnight) until the chicken is falling off the bone and the spiced tomato rice is deeply infused with savory flavor.

Updated at: Fri, 06 Mar 2026 02:19:14 GMT