Stuffed Chicken, Simmered in Tomato Juice and Buried in Rice

A traditional dish prepared for the Sabbath by Jewish families in Baghdad. The slow simmering was done in the tannour oven and hence the name tannouri. As for the other name tabyeet (meaning ‘keeping things overnight’), it comes from the custom of keeping the pot simmering in the slow-burning tannour overnight, as the oven could not be lit on the Sabbath. Due to the prolonged cooking and generous amounts of fat, the rice develops a delicious crunchy crust. The fo