Persian-Style Chicken with Jeweled Rice

• While chicken marinates, wash and dry produce. • Halve, peel, and cut onion into 1⁄2-inch- thick wedges; mince a few wedges unti you have 2 TBSP (4 TBSP for 4 servings). Quarter tomatoes. Dice cucumbers. Pick and roughly chop fronds from dill. Quarter lemon.

• In a second medium bowl, combine minced onion, tomatoes, cucumbers, half the dill, juice from half the lemon (whole lemon for 4 servings), a large drizzle of olive oil, salt, and pepper. Refrigerate until ready to serve.

• Drain and rinse chickpeas; pat very dry with paper towels. • Toss chickpeas and onion wedges on a baking sheet with a large drizzle of olive oil, 1 tsp Shawarma Spice Blend (2 tsp for 4 servings), salt, and pepper (for 4, divide onion wedges and chickpeas between two baking sheets). (You’ll use the rest of the Shawarma Spice Blend in the next step.) • Roast on top rack, tossing halfway through, until chickpeas are crispy and onion is browned and tender, 18-20 minutes (for 4, roast on top and middle racks, swapping rack positions halfway through). TIP: It’s natural for chickpeas to pop a bit while roasting!

• Meanwhile, roughly chop pistachios. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot (medium pot for 4) over medium-high heat. Add cherries, 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 big 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 marinade to drip back into bowl. Discard remaining marinade. Add chicken to pan and cook until browned and cooked through, 3-5 minutes per side. TIP: Lower the heat if chicken begins to brown too quickly. • Transfer chicken to a cutting board.