Jerusalem Grill Golden Rice Bowl

Method

1. Rinse the rice 3 times until the water runs clear, then drain. Melt the butter in a 16 cm pot on medium heat, stir in the rice for 1 minute, then add the rice share of turmeric and salt and the water. When it boils, cover, lower to low heat and cook for 13 min. Turn off the heat and leave it covered for 10 minutes, then fluff with a fork.

   Add in this stepBasmati rice 150 gButter 10 gGround turmeric ¼ tspSalt ¼ tspWater (for the rice) 240 ml

   medium heat→low heat

2. While the rice cooks, cut the chicken thigh into 1.5 cm strips and trim and halve the hearts. Pat dry and toss with the cumin, the rest of the turmeric, the baharat, some of the salt and half the oil.

   Add in this stepBoneless chicken thigh 240 gChicken hearts (optional) 80 gGround cumin 1 tspGround turmeric ½ tspBaharat ½ tspSalt 0.4 tspVegetable oil ¾ tbsp

3. Dice the tomatoes and cucumbers into 1 cm cubes, chop the parsley and put them in a bowl with half the lemon juice, a little salt and the olive oil. Mix just before serving so it stays crisp.

   Add in this stepTomatoes 1Small cucumbers 1Flat-leaf parsley 10 gLemon juice 1½ tspSalt ⅛ tspExtra-virgin olive oil 2 tsp

4. In another small bowl, stir the tahini with the remaining lemon juice and salt, adding the cold water a little at a time until smooth and pourable.

   Add in this stepTahini 2 tbspCold water 30 mlLemon juice 1½ tspSalt ¼ tsp

5. Heat a 26 cm frying pan on medium-high heat, add the rest of the vegetable oil and fry the thinly sliced onion for 5 min, until the edges turn golden. Push it to one side of the pan.

   Add in this stepVegetable oil ¾ tbspOnion 1

   medium-high heat

6. Turn the heat up to high heat, add the chicken and hearts in a single layer and sear in 1 batch(es), 7 min each, until browned and the chicken shows no pink inside. Toss with the onions.

   high heat

7. Spoon the golden rice into bowls, add the meat on one side and the salad on the other. Drizzle with tahini sauce, sprinkle with sumac and serve.

   Add in this stepSumac ½ tsp