Who seasons basmati rice and chicken with cinnamon, cloves, cardamon, saffron, and date syrup? For one, my Iraqi grandma, Gracia, who, at my age, escaped religious persecution and learned to channel the flavors of the ancient and new worlds. Cooking is my way of evincing my Iraqi heritage, blending tradition with creativity. My love of the kitchen, however, is not limited to my own culture. I also love exploring and blending unfamiliar cuisines, including Extremaduran Spanish, Tuscan, and Japanese Kaiseki. I believe life’s best stories are through and over food!
T’beet: An Iraqi Dish that Brings Communities Together T’beet is a traditional Iraqi dish made with slow-cooked chicken and fragrant spiced rice. Known for its rich flavors, the dish has roots in the ancient Jewish communities of Iraq. Traditionally, t’beet is prepared before Shabbat and left to cook overnight, filling homes with warm, comforting aromas by the time it’s ready to eat for Saturday lunch. Its slow-cooking process reflects the need for a meal that could be prepared in advance while honoring the day of rest. This particular recipe comes from my grandmother, passed down through generations, and has become a way for my family to connect with our heritage. But t’beet is much more than just a dish—it’s an experience that brings people together. Families and friends gather around the table to enjoy it, fostering a sense of belonging that extends beyond local communities. Across the globe, from Baghdad to Los Angeles, different forms of t’beet take shape, each one carrying the spirit of tradition and unity. Sharing t’beet isn’t just about feeding people—it’s about storytelling, preserving culture, and connecting hearts, no matter where in the world it’s enjoyed. Ingredients: 1 teaspoon sumac 1 teaspoon cumin 1 teaspoon cardamom 1 teaspoon cinnamon 3 tablespoons tomato paste 3 tablespoons date syrup 2 shallots, minced 1 tablespoon ginger, minced 1⁄4-1⁄2 cup olive oil 5 cups boiling water 4-5 minced tomatoes Salt, black pepper, and paprika to taste 1 whole chicken, broken down into pieces 2 cups basmati rice Recipe: 1. Smother the chicken with olive oil, season liberally with salt, black pepper, and paprika, and let sit for 20 minutes. Meanwhile, mince shallots, tomatoes, and ginger 2. In a dutch oven, fry the chicken in olive oil on both sides until golden brown but not cooked through. Remove the chicken 3. Fry the shallots, tomatoes, and ginger in the same dutch oven until soft and fragrant. Then, season with cardamom, cinnamon, sumac, and cumin. 4. Add the chicken back into the dutch oven and cover with tomato paste and date syrup. Then, add the boiling water into the pot and simmer for 30 minutes. 5. Add the basmati rice into the dutch oven and combine the chicken, rice, and vegetables evenly. Cover with a lid. 6. Put the dutch oven into the oven at 350 degrees for 1 1⁄2 hours. Then, turn the oven off and leave the covered dutch oven undisturbed overnight. 7. Enjoy!