Persian-Style Chicken & Jeweled Rice

• While chicken marinates, halve, peel, and cut onion into 1⁄2-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4 servings). Drain and rinse chickpeas; pat very dry with paper towels. Roughly chop cilantro. Roughly chop pistachios.

• Toss onion wedges, chickpeas, and tomatoes on a baking sheet with a large drizzle of olive oil, 1 tsp Shawarma Spice Blend (2 tsp for 4 servings; you’ll use the rest later), salt, and pepper. • Roast, tossing halfway through, until chickpeas are crispy and veggies are tender, about 20 minutes. (For 4, divide between 2 baking sheets; swapping rack positions halfway through.) TIP: It’s natural for chickpeas to pop a bit while roasting.

• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot (medium pot for 4) over medium-high heat. Add dried cherries, minced onion, half the pistachios, remaining Shawarma Spice Blend, and a pinch of salt. Cook, stirring, until fragrant, 1 minute. • Stir in rice, 3⁄4 cup water (1 1⁄2 cups for 4), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. • Remove chicken from marinade; allow excess to drip off and discard remaining marinade. Add chicken to pan and cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Transfer to a cutting board. Once cool enough to handle, slice chicken crosswise.