GOLDEN RICE

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2 cup basmati rice (3 cup water)

1 cinnamon stick

2 bay leaves

1 tsp turmeric

2 tbsp olive oil

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1. Wash rice, then add into a rice cooker with oil and turmeric. mix well.

2. Add water, then add cinnamon stick and bay leaves into water. Start your rice cooker.

   LEMONY GARLIC YOGURT SAUCE

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1 cup greek yogurt

zest of one lemon

juice of ¼ lemon

2 cloves garlic (pressed)

3 tbsp olive oil

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1. Sauté garlic in olive oil to cook out the raw garlic taste, then stir into a bowl with the other ingredients.

   PICKLED RED CABBAGE

   About ¼ red cabbage (sliced)

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1 cup water

1 cup white vinegar

1 tsp salt

1 tsp maple syrup*

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1. Combine pickling liquid and bring to a boil. Pour over thinly sliced red cabbage

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SHAWARMA Chicken:

1 tablespoon Cumin

1 tablespoon Paprika

1 tablespoon Garlic powder

1 teaspoon Black pepper

1 teaspoon Turmeric

½ teaspoon Cinnamon

½ teaspoon Ground cloves

½ teaspoon Ground nutmeg

½ teaspoon Dried oregano

½ teaspoon Chili flakes (adjust to taste for spiciness)

2 lb chicken thigh fillets, skinless and boneless

2 tbsp lemon juice

3 tbsp olive oil

grape or cherry tomatoes

cucumbers

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1. Combine spices, add to chicken and coat with neutral oil. Massage in a plastic bag and let sit 3-24 hours (ideally).

2. season with salt, and grill or cook on cast iron til cooked through.

3. Serve chicken on rice with: sliced tomatoes, cucumbers, pickled cabbage, lemony garlic yogurt sauce