Side: Saffron Rice

Side: Fries

Side: Chickpea Falafel

Grains Bowl, Truffle Brown Rice, Chickpea Falafel

Grains Bowl, Truffle Brown Rice, Mixed Carved

Grains Bowl, Truffle Brown Rice, Carved Lamb Beef

Grains Bowl, Truffle Brown Rice, Chicken Shawarma

Grains Bowl, Saffron Rice, Grilled Shrimp

Grains Bowl, Saffron Rice, Grilled Beef Kofta

Grains Bowl, Saffron Rice, Grilled Sirloin Steak

Grains Bowl, Saffron Rice, Grilled Saffron Chicken

Grains Bowl, Saffron Rice, Chickpea Falafel

Grains Bowl, Saffron Rice, Mixed Carved

Grains Bowl, Saffron Rice, Carved Lamb Beef

Grains Bowl, Saffron Rice, Chicken Shawarma

Grilled Wrap, Super Duper

Grilled Wrap, Saffron Grilled Veggies

Grilled Wrap, Caesar Crunch

Grilled Wrap, Grilled Shrimp

Grilled Wrap, Grilled Beef Kofta

Grilled Wrap, Grilled Sirloin Steak

Grilled Wrap, Grilled Chicken

Grilled Wrap, Chickpea Falafel

Grilled Wrap, Shawarma & Lamb Beef

Place the basmati rice in a fine-mesh sieve and rinse under cold water, swirling with your hand, until the water runs clear (about 1–2 minutes). Drain and let sit in the sieve while you prepare other ingredients.

Rinse and soak rice

Place saffron threads in the 1/4 cup hot water and let steep for at least 10 minutes to release color and aroma.

Bloom saffron

In a medium saucepan with a tight-fitting lid, heat the butter and olive oil over medium heat until the butter melts and begins to foam.

Add the chopped onion and a pinch of salt. Sauté until translucent and beginning to soften, about 4–5 minutes. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant (do not brown).

Add the rinsed and drained rice to the saucepan. Stir to coat each grain with the butter and oil and cook for 1–2 minutes to lightly toast the rice and develop a nutty aroma.

Pour in the chicken (or vegetable) broth, the saffron with its soaking liquid, and the remaining 1/4 cup hot water if any saffron liquid is left. Add the kosher salt, black pepper, and optional turmeric. Stir once to combine and bring to a gentle simmer over medium-high heat.

When the surface is simmering, reduce the heat to low, cover the pan with the lid, and cook undisturbed for 15 minutes, or until the liquid is absorbed and rice is tender.

After 15 minutes, turn off the heat and let the rice rest, covered, for 5–10 minutes to finish steaming. Do not lift the lid during this time.

Remove the lid and fluff the saffron rice gently with a fork to separate the grains.

Stir in the lemon juice and chopped parsley. Taste and adjust seasoning with additional salt or pepper if needed.

Transfer to a warm serving bowl and garnish with a few extra saffron threads or a sprinkle of parsley if desired. Serve hot.

long-grain basmati rice

low-sodium chicken broth (or vegetable broth)

hot water

saffron threads

unsalted butter

olive oil

small yellow onion, finely chopped

garlic cloves, minced

kosher salt

black pepper

ground turmeric (optional, for color)

fresh lemon juice

fresh parsley, finely chopped

Wash and peel potatoes if desired (leave skin on for extra texture). Cut each potato into 1/3–1/2 inch (8–12 mm) sticks for classic fries. Aim for uniform thickness so they cook evenly.

Place cut potatoes in a large bowl and cover with cold water (use the Cold water ingredient). Add ice if you want extra crispness. Let them soak at least 30 minutes, preferably 1–2 hours (or refrigerate and soak up to 8 hours).

After soaking, drain and rinse the fries under cold running water until water runs clear. Pat thoroughly dry with clean kitchen towels or paper towels. Removing surface moisture is key to good frying.

Preheat oven to 425°F (220°C). Toss the dried potato sticks with 2 tablespoons vegetable oil (Par-cook ingredient) and spread in a single layer on a rimmed baking sheet without crowding. Bake for 8–10 minutes until edges begin to turn pale golden; this helps cook the interior before frying and reduces frying time.

Toss and bake

Heat neutral frying oil in a heavy pot or deep fryer to 325°F (160°C). If you don’t have a thermometer, heat until a small piece of bread sizzles gently and rises slowly.

Working in batches (do not overcrowd), fry the potato sticks for 3–5 minutes at 325°F (160°C) until they are soft and pale (this is the first fry). Use a slotted spoon or spider to transfer fries to a tray lined with paper towels to drain and cool for several minutes.

Increase oil temperature to 375°F (190°C). When hot, return cooled fries to the oil in batches and fry for 1.5–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on fresh paper towels or a wire rack set over a sheet pan.

If you skipped the oven par-cook, follow the same double-fry process but you may need slightly longer first-fry time (4–6 minutes) to cook through.

While still hot, immediately sprinkle fries with kosher salt (adjust amount to taste) and freshly ground black pepper. If using garlic powder or paprika, sprinkle those now and toss to coat evenly.

For optional finishing, toss with chopped fresh parsley and/or grated Parmesan just before serving so they cling to the hot fries.

Serve hot as a side. Provide ketchup, mayo, aioli, or other dipping sauces as desired.

Russet potatoes (medium)

Cold water

Ice (optional)

Vegetable oil (for tossing before par-bake)

Neutral frying oil (peanut, canola, or vegetable)

Kosher salt

Black pepper (freshly ground)

Optional: garlic powder

Optional: paprika or smoked paprika

Fresh parsley (finely chopped)

Grated Parmesan

Place 1.5 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Stir in 1/2 tsp baking soda. Soak at room temperature 12–24 hours until chickpeas have plumped but are not mushy. Drain and rinse well.

Soak chickpeas

Pat drained chickpeas dry with paper towels. In a food processor, combine soaked chickpeas, 1/2 cup chopped yellow onion, 1/2 cup packed parsley, 1/4 cup packed cilantro, and 3 garlic cloves. Pulse until mixture is finely ground but not pureed — it should hold together when pressed but still be slightly coarse (about 20–30 one-second pulses). Scrape down the bowl as needed.

Prepare base ingredients

Add to the processor 1 tbsp ground cumin, 1 tsp ground coriander, 1/2 tsp paprika, 1/2 tsp ground black pepper, 1/8 tsp cayenne (optional), 1 tsp kosher salt, 1/2 tsp baking powder, 2 tbsp flour, and 1 tbsp lemon juice. Pulse several times to incorporate. The mixture should hold together when squeezed; if too loose, add up to 1 more tablespoon flour. Do not over-process — you want some texture.

Season and bind

Transfer mixture to a bowl, cover, and refrigerate 30–60 minutes to firm. Chilling helps the falafel hold shape during cooking.

Chill for shaping

Using wet hands or a small ice-cream scoop (about 1.5 tbsp), form the mixture into balls or small patties (~20–24 golf-ball-size or slightly smaller). Press gently to compact.

Shape falafel

Heat a large skillet over medium heat and add 1/4 cup oil, or heat neutral oil to 350°F (175°C) for frying. For pan-frying: add formed falafel in a single layer (don’t overcrowd), cook 3–4 minutes per side until deep golden and crisp, flipping carefully; you may need 2 batches. For shallow/deep frying: fry until deep golden, 3–4 minutes, drain on paper towels. Adjust heat as needed so the outsides brown without burning and the insides cook through. Internal texture should be tender and moist.

Cook falafel

When cooked, transfer falafel to a wire rack or paper towel-lined plate. Squeeze a little lemon over them and sprinkle with chopped parsley.

Finish

In a small bowl, whisk together 1 cup plain Greek yogurt, 1 tbsp lemon juice, 1 tsp minced garlic, 1 tbsp chopped fresh dill (or 1 tsp dried), 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. If the sauce is too thick, whisk in up to 2 tablespoons water to reach a pourable consistency. Taste and adjust salt, lemon, or dill as desired. Chill until ready to serve.

Plate 3–4 falafel per serving with a generous spoonful of OG Yogurt Sauce. Drizzle optional tahini if using, sprinkle with chopped parsley, and serve with lemon wedges for squeezing.

dried chickpeas

baking soda (for soaking)

yellow onion, roughly chopped

fresh parsley, packed

fresh cilantro, packed

garlic cloves

ground cumin

ground coriander

ground smoked paprika (or sweet paprika)

ground black pepper

ground cayenne (optional)

baking powder

all-purpose flour (or chickpea flour)

lemon juice

olive oil (for pan-frying) or neutral oil for frying

plain Greek yogurt

garlic, minced

fresh dill, finely chopped (or 1 tsp dried)

salt

water (to thin, if desired)

fresh parsley leaves, chopped

lemon wedges

optional: tahini drizzle

Rinse 1.5 cups short-grain brown rice under cold water until the water runs mostly clear. Drain. In a medium saucepan combine rinsed rice and 3 cups water and bring to a gentle boil over medium-high heat.

Rinse and cook rice

Reduce heat to low, cover and simmer for 35–40 minutes until rice is tender and water is absorbed. Do not lift the lid during cooking. Once cooked, remove from heat and let sit, covered, for 10 minutes to steam.

Fluff rice with a fork. Stir in 1 tbsp unsalted butter, 1.5 tbsp truffle oil, 3/4 tsp fine sea salt and 1/4 tsp black pepper. Taste and adjust seasoning. If using, fold in 1 tbsp minced chives. Keep warm until assembly.

Prepare ingredients: drain and thoroughly dry 2 cups canned chickpeas using paper towels or a clean kitchen towel. Roughly chop half a cup onion and measure herbs and spices.

In a food processor combine the drained chickpeas, 1/2 cup chopped onion, 3 cloves minced garlic, 1/2 cup packed parsley, 1/4 cup packed cilantro, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 1 tsp kosher salt, 1/4 tsp black pepper, 1 tsp lemon zest and 1 tbsp lemon juice. Pulse in 8–12 short bursts until the mixture is coarse and holds together when pinched. Do not over-process into a paste; you want some texture.

Transfer mixture to a bowl and stir in 1/2 tsp baking powder and 3 tbsp flour (all-purpose or chickpea). If mixture is too loose to form, add up to 1 additional tablespoon flour. Chill the mixture in the refrigerator for 20–30 minutes to firm up, which helps with shaping and frying.

Form falafel: using wet hands or a small cookie scoop, shape mixture into 8–10 round patties or balls, each about 1.75–2 inches across and roughly 2 tbsp in volume.

Pan-fry falafel: heat a large nonstick skillet over medium heat and add 3 tbsp olive oil. When oil shimmers, add falafel in a single layer (work in batches if necessary). Cook 3–4 minutes per side until golden brown and crisp, flipping carefully. Transfer cooked falafel to a paper-towel-lined plate and keep warm in a low oven (around 200°F/95°C) while finishing remaining batches.

Make quick pickles: in a small bowl whisk 2 tbsp rice vinegar, 1 tsp sugar and 1/4 tsp salt until dissolved. Add 1 cup thinly sliced English cucumber and toss to coat. Let sit at room temperature for 10–15 minutes, tossing occasionally. This quick pickle brightens the bowl.

Prepare vegetables: shred 1/2 cup carrot and wash 2 cups baby spinach or mixed greens. Pat greens dry if needed. Keep ready for assembly.

Whisk sauce: in a small bowl combine 1/2 cup Greek yogurt, 2 tbsp tahini, 1 tbsp lemon juice, 1 tbsp water, 1/2 clove minced garlic, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and adjust thickness by adding more water 1 tsp at a time if needed. Taste and adjust lemon, salt or tahini to preference.

Build bowls: divide the warm truffle brown rice among 4 bowls (about 3/4 cup cooked rice per serving). Arrange 2–3 chickpea falafel patties per bowl alongside a handful of baby spinach (about 1/2 cup), 2–3 tbsp shredded carrot and 2–3 tbsp quick-pickled cucumber.

Drizzle 1–2 tbsp tahini yogurt sauce over each bowl (adjust to taste). Finish with a light sprinkle of toasted sesame seeds or dukkah (1 tsp), 1/4 cup microgreens or extra parsley per bowl distributed, and a lemon wedge on the side for squeezing.

Serve immediately while falafel and rice are warm. Leftover components store separately (rice and falafel refrigerated up to 3 days; sauce refrigerated up to 4 days). Reheat falafel in a 375°F (190°C) oven for 6–8 minutes to crisp before serving.

short-grain brown rice

water

truffle oil

fine sea salt

fresh chives, minced (optional)

canned chickpeas, drained and rinsed

yellow onion, finely chopped

smoked paprika

lemon zest

olive oil (for pan-frying)

English cucumber, thinly sliced

rice vinegar

sugar

shredded carrot

baby spinach or mixed greens

Greek yogurt

tahini

water (to thin)

toasted sesame seeds or dukkah

microgreens or extra parsley

Rinse 1.5 cups short-grain brown rice under cold water until the water runs mostly clear to remove excess starch. Drain. Combine the rinsed rice and 3 cups water or vegetable broth in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer gently for 40–45 minutes until the liquid is absorbed and rice is tender. Avoid lifting the lid frequently.

When the rice is done, remove from heat and let sit, covered, for 10 minutes. Stir in 1 tbsp extra-virgin olive oil and 1 tbsp unsalted butter until melted and incorporated. Add 1 tsp white truffle oil, 1 tsp sea salt, 1/2 tsp black pepper, and 2 tbsp chopped parsley. Taste and adjust salt or truffle oil (add up to another 1/2 tsp truffle oil if desired). Keep covered and warm until serving.

Finish rice with truffle and seasoning

Pat the 12 oz chicken breast dry and season both sides with 1/2 tsp kosher salt and 1/8 tsp black pepper. Press the 8 oz extra-firm tofu between paper towels with a weight for 15 minutes to remove excess moisture, then slice into 1/2-inch strips and toss lightly with 1/4 tsp kosher salt.

Prepare proteins

Heat 1 tbsp neutral oil in a large nonstick or stainless steel skillet over medium-high heat. Add the chicken and sear 4–5 minutes per side (depending on thickness) until golden and an instant-read thermometer registers 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice thinly (carve).

Sear chicken

In the same skillet, add the remaining 1 tbsp neutral oil. Add the sliced tofu and cook undisturbed 3–4 minutes per side until golden; remove and set aside. Add the shiitake mushrooms and broccolini; sauté 3–4 minutes until tender-crisp. Add 1 minced garlic clove and the roasted red pepper slices; sauté 30–45 seconds until fragrant.

Pan-fry tofu and vegetables

Stir together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and the remaining 2 minced garlic cloves. Pour the sauce into the skillet with vegetables, return the tofu, and toss to coat for 1–2 minutes so flavors meld and sauce reduces slightly. Taste and adjust seasoning with up to 1/4 tsp additional kosher salt if needed.

Sauce and combine

Add 2 cups baby spinach to the skillet and toss 30–60 seconds until just wilted. Remove from heat. Slice the rested chicken into thin carved pieces and add to the pan briefly to warm (optional) or keep separate for plating.

Wilt spinach

Assemble bowls by dividing the warm truffle brown rice among 4 bowls (about 3/4 cup cooked rice per serving).

Arrange carved chicken slices, pan-fried tofu, mushrooms, broccolini, roasted red pepper, and wilted spinach in sections on top of each rice portion (mixed carved presentation).

Drizzle a scant 1/4 tsp white truffle oil over each bowl if desired (use sparingly). Sprinkle 1/2 tbsp toasted sesame seeds and divide 1/2 cup microgreens among bowls. Add lemon wedges on the side and offer optional chili crisp or gochujang (about 1/2 tsp per bowl) for heat.

water or low-sodium vegetable broth

extra-virgin olive oil

white truffle oil

sea salt

chicken breast, boneless, skinless

extra-firm tofu

shiitake mushrooms, sliced

broccolini or broccoli florets

roasted red pepper, sliced

baby spinach

garlic cloves, minced (divided)

soy sauce (or tamari)

sesame oil

neutral oil (canola or vegetable)

black pepper (for proteins)

microgreens or baby herb mix

toasted sesame seeds

optional chili crisp or gochujang sauce

Rinse 1.5 cups short-grain brown rice under cold water until the rinse runs clear. Drain well. In a medium saucepan over medium heat, melt 1 tablespoon unsalted butter. Add the drained rice and toast, stirring, for 2–3 minutes until slightly fragrant.

Rinse and toast

Add 3.25 cups water and 1 teaspoon fine sea salt to the saucepan. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 40–45 minutes, or until the water is absorbed and the rice is tender. Avoid lifting the lid during cooking.

Simmer

Remove from heat and keep covered for 10 minutes to steam. Fluff rice with a fork, stir in 1.5 tablespoons white truffle oil, 1/2 teaspoon freshly ground black pepper, and 2 tablespoons finely sliced chives. Taste and adjust salt or truffle oil (add up to another 1/2 tbs if desired). Keep warm.

Steam and finish

Pat 0.75 lb lamb and 0.75 lb beef dry with paper towels. In a bowl combine 2 tablespoons extra-virgin olive oil, 2 minced garlic cloves, 1 teaspoon chopped rosemary, 1 teaspoon thyme leaves, 1 teaspoon coarse salt and 1 teaspoon freshly ground black pepper. Rub evenly over the lamb and beef. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours and bring to room temperature before cooking).

Marinate proteins

Preheat oven to 400°F (200°C) if finishing in oven. Heat a heavy skillet (cast-iron preferred) over high heat until shimmering. Add a thin film of oil. Sear the lamb for 1.5–2 minutes per side until a deep brown crust forms. Transfer to oven for 6–8 minutes for medium-rare (internal temp ~130°F/54°C) or continue searing and reduce heat for thicker cuts. For the beef, sear 1.5–2 minutes per side and roast 5–7 minutes for medium-rare (or adjust by thickness).

Sear and roast (or pan-finish)

In the last minute of cooking, add 1 tablespoon unsalted butter to the pan, tilt the pan and spoon the melted butter over the meats to finish. Transfer both meats to a cutting board, tent loosely with foil, and rest for 8–10 minutes to allow juices to redistribute.

Butter baste and rest

Using a sharp carving knife, slice the lamb and beef thinly against the grain into 1/8–1/4 inch slices. Keep warm and set aside for plating.

Carve

If using raw baby kale, massage lightly with a drizzle (about 1 tsp) of olive oil and a pinch of salt for 1 minute to soften. If you have leftover roasted asparagus, warm briefly on a sheet pan or in a skillet with a light brush of oil until heated through and slightly charred.

Prep greens and veg

In a small dry skillet over medium heat, toast 3 tablespoons sunflower seeds for 2–3 minutes, stirring constantly until fragrant and lightly golden. Remove and set aside to cool.

Toast seeds

Divide the truffle brown rice between 3 bowls (about 1/2 cup cooked rice per serving as base). Top each with a generous handful (about 1 cup) of baby kale, 1/3 cup charred asparagus pieces, and 2 tablespoons shredded carrot. Arrange several slices of lamb and beef across the bowl (about 4 oz total meat per bowl). Sprinkle toasted sunflower seeds and 1–2 tablespoons crumbled feta or labneh if using. Add a lemon wedge to each bowl.