This is loosely inspired by Tahdig - golden rice given it’s hue from turmeric and paprika and spiked with lemon and herbs. Crispy chickpeas and a refreshing, pickled greek relish. It’s all the things I want to eat on one plate. A satisfying, vegetarian friendly weeknight staple.

It does have a few different components, but it is worth the dirty dishes! The timing layers on each other and works out well. My shortcut for the green tahini sauce is runny tahini, with a spoonful of store-bought zhoug, lemon juice and salt.