Instructions: I have a had various versions of hameen, that ubiquitous Sabbath chicken and rice whose origin is Baghdad. The Calcutta (India) Baggages have another style of hameen and there have been many modern modifications that have cropped up according to family tastes. This is an old-style version.

1. Stuff the chicken with the khinta stuffing and sew up aperture.

2. Put the rice, chicken broth, tomato paste and salt in a large pan and bring to a boil, then simmer over low heat for 10 minutes. Place the chicken in the center of the pan and place the eggs in their shells around it. Tightly cover the pan and put in a 200-degree F. oven . (Traditionally this dish was placed in an oven for about 10 hours, overnight, on friday afternoon and served for the Sabbath lunch.)

The rice should be dry but still have some moisture and the chicken should be brown.

Serve warm ... rice, chicken and eggs altogether.

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