Doner Rice Bowl Recipe

Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.

In a medium saucepan, heat 1 tbs vegetable oil and 1 tbs butter over medium heat until melted.

Add the drained rice and gently stir to coat the grains in oil for 1–2 minutes to toast slightly.

Stir in the ground cumin, ground coriander, ground turmeric, salt, and bay leaf, coating the rice evenly.

Add 2.5 cups water and bring to a boil. Once boiling, reduce heat to low, cover tightly, and simmer for 12–15 minutes until the water is absorbed and rice is tender.

Remove from heat, discard the bay leaf, fluff rice with a fork, and keep covered until serving.

If using raw lamb: combine yogurt, olive oil, minced garlic, paprika, cumin, coriander, cinnamon, salt, black pepper, and lemon juice in a bowl to make a marinade.

Add the thinly sliced lamb to the marinade and toss to coat thoroughly. Marinate in the refrigerator for at least 30 minutes (up to 2 hours). If using pre-cooked doner meat, skip the marinade and proceed to reheat step.

Heat a large skillet or cast-iron pan over medium-high heat. Add a light drizzle of oil if the pan is dry.

Working in batches if necessary, add the marinated lamb slices to the hot pan in a single layer. Sear for 2–3 minutes without disturbing to caramelize, then stir and continue cooking another 2–3 minutes until cooked through and slightly crisp on edges. For pre-cooked doner meat, reheat and crisp for 3–4 minutes.

Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice as desired. Keep warm until assembly.

While rice and meat cook, prepare the salad. In a bowl combine shredded romaine, diced tomato, diced cucumber, thinly sliced red onion, and chopped parsley.

Toss lightly and season with a pinch of salt, a drizzle of olive oil (use the 1 tsp listed under Garnish & Finishing), and a squeeze of lemon to brighten. Add pickled peppers or cucumbers if using.

If using store-bought sauces, transfer to small serving bowls. To make a quick garlic yogurt sauce: mix 1/2 cup plain yogurt with 1 small minced garlic clove, 1 tsp lemon juice, a pinch of salt, and 1 tsp chopped parsley. For spicy red sauce, thin harissa or chili paste with 1–2 tsp olive oil or water to a drizzleable consistency.

Divide the spiced basmati rice among 4 bowls (about 1/2 cup cooked rice per serving if serving 4; adjust portioning below).

Top each rice portion with a generous portion of the cooked doner meat (about 4 oz / 110 g per bowl if serving 4).

Add a scoop of the fresh salad alongside the meat in each bowl and a few pickles if desired.

Drizzle garlic yogurt sauce and spicy red sauce over the meat and salad to taste.

Finish with a sprinkle of sumac or paprika, chopped fresh mint, and a light drizzle of olive oil. Serve with lemon wedges on the side.