T'beet (Shabbat Hamin Dish)
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Posted by:jrt
This Iraqi Jewish hamin dish can be prepared with a few hours cooking instead of the usual overnight. The spice amounts are starting points - taste throughout preparation and adjust seasoning to your preference.
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Ingredients
1 whole cut up chicken
1 onion, chopped in large pieces
1 carrot, sliced
2 cups rice, washed
1 tsp. chicken soup powder
1 tsp. Baharat (ground mixture of 1 tsp. cardamom and 2 tbl. each of cloves, cinnamon & coriander)
1 tsp. allspice
1 tsp. cardamom powder
1 can tomato paste
3 tbsp. oil
2 cups water
Salt and pepper
Directions
- Heat oil in large pot and add chopped onions. Add salt and pepper, stir and cover to cook onions about 4 minutes on med-hi setting.
- Add chicken pieces with a little water (to preventing burn), then soup powder, baharat, allspice and cardamom powder and stir together.
- Cover and lower heat to medium, stirring occasionally until chicken is almost cooked.
- Add carrots, 2 cups water & tomato paste and stir to blend. Cover and bring to boil on med-hi.
- Add rice, blend and cover. Return to boil and wait for rice to bubble on the surface, stirring occasionally so rice doesn’t stick to bottom. Lower heat to med-low and cook until rice is tender.
- Turn to low and cook for at least 1 hour.
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