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Recipe by Yael Dagan

Tbit-Iraqi Cholent

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Tbit-Iraqi Cholent
Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Egg
30 Minutes
Diets
- Gluten Free

Ingredients

Tbit-Iraqi Cholent

  • 1 whole chicken (cleaned)

  • 1 onion, chopped

  • 3 cups rice, rinsed and drained

  • 3 tablespoons tomato paste

  • handful of chickpeas, soaked overnight

  • 1 teaspoon ground cardamom

  • salt

  • black pepper

  • oil

  • eggs

Directions

Prepare the Tbit-Iraqi Cholent

1.

In a large pot, fry the onion in oil until it turns golden. Add the tomato paste, stir together, and cook for a few minutes.

2.

Add two cups of boiling water and continue to cook the sauce, another two to three minutes.

3.

Add the chickpeas and seasonings.

4.

Nestle the chicken inside the sauce. Cook on all sides, for a total of 15 minutes.

5.

Add more boiling water until it reaches the top of the chicken (not higher). Shake the pan a little to mix up the contents. Place the rice around the chicken. Bring to a boil.

6.

In a separate small pot, boil eggs to clean them. Once boiled, add to the tbit pot on top of everything.

7.

Place, covered, in the warm oven (120 degrees Celsius) from Friday afternoon until Shabbat afternoon.

Credits

Photography by Tamara Friedman

Recipe tags

chicken cholent chulent iraqi overnight rice Sefardi sephardi t'bit tomatoes Yael Dagan
Tbit-Iraqi Cholent

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