With a reputation for being a timeless classic on the Jewish day of rest – Shabbat, tebit is a beloved Iraqi Jewish one-pot dish that delivers the delight of tantalizingly spiced rice and chicken.

Preparation for this dish begins on Friday, with a whole chicken dipped in a bed of rice cooked with a hearty tomato sauce. Left to simmer overnight, tebit is still warm and appetizing on Saturday afternoons, making it a preferred choice for those observing Shabbat, a time when electronic appliances are generally remained untouched.

Adding the charm to tebit is the reversely served pot that unfolds layers of caramelized rice along with a perfectly cooked chicken. The joy doubles when the pot is flipped to form a crunchy and dramatic crust.

Adding to the flavors is Baharat, a Middle Eastern spice blend with overtones of sweet and warm spices. The Iraqi variant is a medley of cardamom, coriander, allspice, and black pepper. Baharat can be sourced from the Middle Eastern markets.

Tebit with its richness and savoriness is often paired with amba, a vividly tangy pickled mango that adds a zesty twist to many Iraqi Jewish recipes. Homemade amba with unripe mango or bought from a market, enhances the dish with its punchy pickled taste. Food & Wine editor Lucy Simon recommends the brand Ship for amba.

To make tebit, our testers recommend using a nonstick pot for better results. A Dutch oven could be used as well, though flipping might be challenging and there's a risk of the rice sticking to the bottom. If such a scenario arises, the chicken can be easily removed and rice can be served on a platter.

Celebrate tebit's captivating taste with a bottle of striking red Bordeaux like Anseillan AOC Pauillac. This dish is meant to be enjoyed among family and friends. A detailed recipe for tebit is available below for your exploration and enjoyment.

Try this delicious Iraqi Jewish specialty and immerse yourself in the joy of slow cooking. Originally featured in February 2024 edition of Food & Wine magazine.