Grains Bowl, Saffron Rice, Mixed Carved Recipe

Rinse and soak

Place the basmati rice in a fine-mesh sieve and rinse under cold running water, agitating with your hand, until the water runs clear. Drain and let sit 10 minutes to remove excess surface starch.

Bloom saffron

Place saffron threads in a small bowl and pour 2 tablespoons hot water over them. Stir and let bloom for at least 5 minutes (up to 15 minutes) to release color and aroma.

Sauté aromatics

In a medium saucepan over medium heat, warm the olive oil and butter until the butter melts. Add the minced shallot and cook 2–3 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook rice

Add the drained rice to the saucepan and stir to coat the grains with the butter/oil and aromatics for 1 minute. Pour in 2.5 cups water and 1/2 cup broth, then add the bloomed saffron (including liquid). Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes.

Steam and fluff

After 15 minutes, turn off the heat and let the rice steam, covered, for another 10 minutes. Remove the lid, fluff rice gently with a fork to separate grains and evenly distribute the saffron color.

Roast sweet potato (if not prepped)

Preheat the oven to 425°F (220°C). Toss peeled, cubed sweet potato with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread on a baking sheet in a single layer and roast 20–25 minutes, turning once, until tender and caramelized at edges. Let cool slightly.

Char broccolini/broccoli

Heat a skillet or grill pan over medium-high heat with 1 teaspoon olive oil. Add broccolini or broccoli florets, season with a pinch of salt, and cook 4–6 minutes, turning occasionally, until charred and tender-crisp. Remove and set aside.

Grill zucchini ribbons

Slice zucchini lengthwise into thin ribbons. Brush lightly with olive oil and season with salt. Grill or sear in a hot pan 30–60 seconds per side until marked and slightly softened. Coil or fold into portions for bowls.

Prepare carved chicken

If using pre-roasted marinated chicken breast, slice into 1/4-inch strips. If roasting from raw: preheat oven to 400°F (200°C), rub chicken with 1 tablespoon olive oil, salt and pepper, roast 18–22 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice. Toss slices in a little of the lemon-tahini dressing (optional) to keep moist.

Toast pepitas and assemble garnish

In a small dry skillet over medium heat, toast pumpkin seeds 2–3 minutes, stirring, until fragrant and lightly browned. Remove from heat. Chop parsley roughly and crumble the cheese if needed.

Whisk dressing

In a small bowl, combine 3 tablespoons tahini, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon honey, 1/2 clove grated garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 2 tablespoons warm water and whisk until smooth and pourable. Adjust water to reach desired consistency and adjust salt or lemon to taste.

Divide the saffron rice between 4 shallow bowls (about 1/2 cup cooked rice per serving as base scaled for 4 servings). Arrange roasted sweet potato, charred broccolini, grilled zucchini ribbons and sliced carved chicken in separate sections over the rice for a mixed carved look.

Drizzle each bowl with 1–2 tablespoons of the lemon-tahini dressing. Scatter crumbled feta or goat cheese and toasted pepitas over the bowls. Finish with chopped parsley and a lemon wedge on the side. Serve warm or at room temperature.