Shared by Ruhama Shitrit
Shared by Ruhama Shitrit
Crispy Iraqi Rice with Onions (Timman w'Basal)
Yield: 6-8 servingsTime: 1 1/2 hours
Crispy Iraqi Rice with Onions (Timman w'Basal)
Yield: 6-8 servingsTime: 1 1/2 hoursFamily Journey
IraqTirat Carmel, IsraelHaifa
Brookline, MANewton, MA
For big holiday meals, recipe writer and influencer Ruhama Shitrit makes this standout crispy rice with spiced onions. Ruhama’s father, Kaduri, taught her how to make this recipe, which features cooked basmati rice layered over a ring of onions flavored with baharat, a spice blend including nutmeg, cumin and cinnamon, and turmeric. The rice cooks on top of the onions, absorbing their flavor, and the onions get crispy and burnished. Once finished, the rice is flipped over and crowned by the crispy onions. Although this dish shares similarities with Persian rice, it differs in both method and texture —Persians call the crispy bottom layer of rice “tahdig,” while Iraqis call it “h’kaka.”
Read more about Ruhama Shitri’s family journey in “Cooking Is How Instagram Star Ruhama Shitrit Shares Herself With Her Kids” and get the recipes for her and
Ingredients
Ingredients:
- ½ cup olive oil
- 2 cups basmati rice, rinsed 3 times in water
- 1 teaspoon of salt
- 4 cups boiling water
- 1 teaspoon baharat
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 large sweet onion, sliced into circles
- Chopped parsley, for garnish
Preparation
Step 1
Add 3 tablespoons of the olive oil, the drained basmati rice, and salt to a 4 quart pot over medium heat. Mix to combine, add the 4 cups of boiling water and cover with a lid. Cook on low heat for 15 minutes.
Step 2
Place a large, nonstick 12” skillet with high sides over medium heat, pour the remaining olive oil, baharat, turmeric and salt. Stir to mix, then arrange the onion circles in a singular layer on top of the oil. Saute the onions for 3-4 minutes, without moving them, until they are slightly golden.
Step 3
Using a wide spoon, carefully place the cooked rice evenly over the onions. Flatten the rice out into a thick, single layer.
Step 4
Place a piece of wet, wrung out parchment paper on top of the rice. Cover the rice and parchment paper with the lid and cook on the stovetop on very low heat for 1 hour.
Step 5
When done, carefully remove the lid and the parchment paper. Use dish towels to cover and protect your arms; then, take a wide plate measuring 2” wider than the pan and flip the pan over the plate. Garnish with chopped parsley and serve hot.
