Mixed Platter Recipe

Rinse 2 cups long-grain rice under cold water until the water runs clear to remove excess starch.

In a medium pot, heat 1 tablespoon vegetable oil over medium heat. Add the drained rice and toast, stirring, 1 minute.

Add 3.5 cups water, 1 tsp salt and 1 tsp turmeric (if using). Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed and rice is tender.

Remove from heat and let sit, covered, 5 minutes. Fluff with a fork just before plating.

Prepare two separate marinades in a large bowl: combine 1/2 of the olive oil (1.5 tbs) with half the minced garlic, 1 tsp cumin, 1/2 tsp coriander, 1 tsp paprika, 3/4 tsp salt and a pinch of pepper. Toss with the chicken pieces to coat. Refrigerate at least 20 minutes (or up to 2 hours).

For the beef, in another bowl combine the remaining 1.5 tbs olive oil, remaining garlic, 1 tsp cumin, 1/2 tsp coriander, 1 tsp paprika, 1 tsp ground sumac (if using), 3/4 tsp salt and 1/4 tsp black pepper. Toss beef strips to coat and rest 20 minutes.

Heat a large skillet or griddle over medium-high heat. Add a drizzle of oil. Sear chicken pieces in a single layer, working in batches if needed, 4–5 minutes per side until cooked through and browned (internal temp 165°F / 74°C). Transfer to a plate and tent with foil.

In the same skillet, add a bit more oil if needed and sear beef strips 2–4 minutes per side (depending on thickness) until browned and cooked to desired doneness. Remove and keep warm.

After cooking all proteins, optionally chop beef into bite-sized pieces and toss both proteins together briefly with any resting juices so flavors meld.

In a large bowl combine chopped romaine, diced tomato, diced cucumber, sliced red onion and 1/4 cup chopped parsley.

Dress with 2 tbs lemon juice, 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss to combine and adjust seasoning to taste.

Peel 6 garlic cloves and remove any green shoots. Place garlic, 1 tsp salt and 2 tablespoons ice water in a food processor and blitz until finely minced.

With the processor running, very slowly drizzle in the 1 cup neutral oil in a thin, steady stream (this emulsifies the sauce). After about half the oil is incorporated add the 2 tbs lemon juice in a thin stream, then continue adding the rest of the oil until sauce is thick and creamy. If mixture breaks or is too thick, add small teaspoons of ice water to adjust.

Taste and adjust salt or lemon as needed. Refrigerate until ready to serve. Makes about 1 cup.

In a blender or food processor combine 1 cup parsley, 1/2 cup cilantro, 2 garlic cloves, 1 seeded green chili, 1 tablespoon lemon juice, 1/4 cup olive oil, 1/2 tsp salt and 1 tablespoon water.

Blend until smooth, scraping down sides as needed. Add up to 1–2 tablespoons more water or oil to reach desired pouring consistency.

Taste and adjust salt or lemon. Transfer to a bowl and refrigerate until serving.

Warm the pita breads briefly in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–8 minutes.

To assemble each platter (makes 4 servings): place about 1/2 cup cooked rice in the center of each plate as a base (adjust to preferred portion—total rice yields 4 generous portions).

Arrange equal portions of chicken and beef over the rice (about 4 oz total protein per serving).

Add a generous scoop (about 1 cup) of the prepared salad to the side of each plate.

Place a warmed pita on the plate, add pickles and lemon wedge. Spoon 1–2 tablespoons garlic sauce and 1–2 tablespoons green sauce into small side ramekins or drizzle over the proteins as preferred.

Garnish with chopped parsley and serve immediately.