Cooking directions

1. Prepare the Yellow Rice:
   Wash the rice under cold water until the water runs clear to remove excess starch.
   Heat butter or olive oil in a medium pot over medium heat.
   Add turmeric and a pinch of salt, stirring to release their aroma.
   Stir in the rice, coating each grain with the spice mix.
   Add chicken broth, bring to a boil, then lower the heat, cover, and simmer for 15–20 minutes until the rice is tender and fluffy.

2. Grill the Chicken Shawarma:
   Place the pre-cooked chicken shawarma in a grilling pan over medium heat and drizzle with olive oil.
   Grill for 4–5 minutes until heated through, flip the chicken half way through until crispy.

3. Assemble the Plate:
   Scoop a generous serving of yellow rice onto a plate.
   Top with the crispy chicken shawarma.
   Add lettuce, tomatoes, onions and pickled cucumbers on the side.

4. Garnish and Serve:
   Sprinkle chopped parsley for a fresh finish and serve with yogurt