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Lamees AttarBashi
@cookingwithlamees

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“Iraqi hikaka” In collaboration with @yumcrunch Our second video of our series “ Flipping the pot” ——— Everyone probably knows Persian tahdig but did you know there is an iraqi version too called hikaka Hikaka, meaning “bottom of the pot”. I grew up eating it whenever my mum made a large pot of rice and me and my siblings would always end up fighting over who gets the biggest part. To make it: You need 5 cups Basmati rice 1/3 cup ghee 2 3/4 cup water Salt to taste Stuffing: 6-8 boneless chicken thighs 2tsp kabsa spices 2 tsp cumin (optional) 1 tsp cinnamon 2 tsp salt 1/2 cup raisins 1/2 cup blanched almonds 1/4 cup vermicelli Directions: To make it, wash the rice and Add to a pot with butter, salt and water and Cook it for up to 7 minutes then Rinse, set aside. Cook chicken separately by adding it to a pot with water and the spices mentioned above, let it boil on medium heat for up to an hour, remove the chicken and shred, set aside. Blanch almonds, remove its skin then slightly sauté along with the raisins for a few minutes. Add to the shredded bowl of chicken and set aside. Sauté vermicelli for a few minutes, once browned add 2-3 tbsp water to soften it up. Add to the chicken bowl. In a mortar add a few saffron threads and grind until it becomes powder, add a tbsp of water then pour it on top of our chicken mixture and mix well. In a non stick pot, add ghee, olive oil, salt then half of the rice, add the chicken mixture then the remaining rice, dig a few holes to release the steam, add a few more tbsp ghee and cook it on low heat for 30-40 minutes. Flip and enjoy. #hikaka #iraqifood #playwithyourfood #tahdig #rice #ricerecipes