T'bit

Rinse the rice until the water runs clear, then drain well. Grate the tomatoes and onion on a coarse grater, and mince the garlic.

In a bowl, combine the rice, grated tomatoes and onion, garlic, Iraqi baharat, dried mint, cinnamon, 1 tsp salt, and black pepper.

Stuff the chicken with about a quarter of the rice mixture, tucking some under the skin near the breast as well; cover the opening with skin and place the chicken breast-side up.

Heat the oil in a large heavy-bottomed, oven-safe pot and sear the stuffed chicken on all sides for about 15 minutes, until the skin is golden brown.

Arrange the remaining rice mixture around the chicken, pour in the water, add the remaining salt, and bring to a boil. Cover, simmer for 10 minutes over medium heat, then remove from the heat and let stand for 30 minutes.

Preheat the oven to 120°C, cover the pot tightly with a lid, and slow-cook the t'bit for 10–12 hours, until the rice has absorbed the liquid and the meat is so tender it falls easily off the bone.

Before serving, carefully lift out the chicken, fluff the rice, and serve everything hot together; if desired, crisp up the bottom layer of rice on the stovetop for 15 minutes.