Jasmine rice becomes crispy gold at exactly 400°F for 12 minutes—the secret Persian tahdig technique restaurants won't share.
Chicken Shawarma Crispy Rice Salad
Dive into a vibrant Chicken Shawarma Crispy Rice Salad that elevates your lunch or dinner game! This delightful dish features tender, spiced chicken nestled on a bed of golden, crispy rice, topped with fresh veggies and a zesty tahini dressing. Perfect for meal prep, it's a deliciously satisfying way to enjoy the bold flavors of the Middle East in every bite!
Prep
15
min
Cook
35
min
Serves
4
people
Level
intermediate
The Story
This dish is pure Lebanese-American genius from Detroit's east side, where 1980s shawarma shop owners watched their kids come home craving crispy rice from Chinese takeout—so they said 'sod it' and started crisping up leftover rice with their grandfather's turmeric and cinnamon blend, creating the Middle East's answer to fried rice that nobody in Beirut saw coming.
Regional Twist
In Aleppo, they skip the Persian cucumbers entirely and double down on the dill pickles, then finish with Aleppo pepper flakes and pomegranate molasses instead of tahini.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 cup (237 ml) baby tomatoes
- 1 lb (454 g) chicken thighs
- 3 dill pickles
- ½ cup (118 ml) greek yogurt
- 1 cup (237 ml) mint
- 5 persian cucumbers
- 0.5 red onion
- ⅓ cup (78 ml) tahini
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- cinnamon (to taste)
- cumin (to taste)
- garlic (to taste)
- garlic powder (to taste)
- ground turmeric (to taste)
- honey or maple syrup (to taste)
- 2 cups (370 g) jasmine rice
- kosher salt (to taste)
- lemon juice (to taste)
- olive oil (to taste)
- oregano (to taste)
- paprika (to taste)
👨🍳 Instructions
- 1
Preheat oven to 400F. Add cooked and cooled rice to a baking sheet. Toss with olive oil and seasonings. Bake for 30-35 minutes, tossing halfway through.
- 2
While the rice is baking, season the chicken with olive oil and spices. Cook in a skillet over medium heat until fully cooked, then remove from heat.
- 3
Chop/slice all salad ingredients and add to a large bowl. Add the cooked chicken and crispy rice on top.
- 4
Blend dressing ingredients until smooth and creamy. Taste and adjust seasonings as needed. Pour over the salad, toss, and enjoy!
💡 Pro Tips
- ✓Cool your jasmine rice completely and refrigerate for 2+ hours before crisping - day-old rice has 15-20% less surface moisture, creating better Maillard browning and preventing sogginess.technique15-20% less moisture
- ✓Cut chicken thighs to exactly 1/2-inch pieces so they cook in 6-8 minutes over medium heat, matching the natural collagen breakdown time without overcooking the proteins.timing6-8 minutes
- ✓Toss rice with 2-3 tablespoons olive oil (roughly 1.5 tbsp per cup) before baking - this creates a protective lipid barrier that prevents steam from making the rice soggy while promoting even browning.technique1.5 tbsp per cup
- ✓Bloom your turmeric in the hot oil with the chicken for 30-60 seconds before adding other ingredients - fat-soluble curcumin compounds become 7-8x more bioavailable and develop deeper flavor.ingredient7-8x bioavailability
- ✓Salt your sliced cucumbers and let drain for 15 minutes, then pat dry - this removes 30-40% of water content, preventing the salad from becoming watery after dressing.timing15 minutes, 30-40% water removal
Share this recipe
Prep
15
min
Cook
35
min
Serves
4
people
Level
intermediate
Share this recipe
Jasmine rice becomes crispy gold at exactly 400°F for 12 minutes—the secret Persian tahdig technique restaurants won't share.
Chicken Shawarma Crispy Rice Salad
Dive into a vibrant Chicken Shawarma Crispy Rice Salad that elevates your lunch or dinner game! This delightful dish features tender, spiced chicken nestled on a bed of golden, crispy rice, topped with fresh veggies and a zesty tahini dressing. Perfect for meal prep, it's a deliciously satisfying way to enjoy the bold flavors of the Middle East in every bite!
The Story
This dish is pure Lebanese-American genius from Detroit's east side, where 1980s shawarma shop owners watched their kids come home craving crispy rice from Chinese takeout—so they said 'sod it' and started crisping up leftover rice with their grandfather's turmeric and cinnamon blend, creating the Middle East's answer to fried rice that nobody in Beirut saw coming.
Regional Twist
In Aleppo, they skip the Persian cucumbers entirely and double down on the dill pickles, then finish with Aleppo pepper flakes and pomegranate molasses instead of tahini.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 cup (237 ml) baby tomatoes
- 1 lb (454 g) chicken thighs
- 3 dill pickles
- ½ cup (118 ml) greek yogurt
- 1 cup (237 ml) mint
- 5 persian cucumbers
- 0.5 red onion
- ⅓ cup (78 ml) tahini
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- cinnamon (to taste)
- cumin (to taste)
- garlic (to taste)
- garlic powder (to taste)
- ground turmeric (to taste)
- honey or maple syrup (to taste)
- 2 cups (370 g) jasmine rice
- kosher salt (to taste)
- lemon juice (to taste)
- olive oil (to taste)
- oregano (to taste)
- paprika (to taste)
👨🍳 Instructions
- 1
Preheat oven to 400F. Add cooked and cooled rice to a baking sheet. Toss with olive oil and seasonings. Bake for 30-35 minutes, tossing halfway through.
- 2
While the rice is baking, season the chicken with olive oil and spices. Cook in a skillet over medium heat until fully cooked, then remove from heat.
- 3
Chop/slice all salad ingredients and add to a large bowl. Add the cooked chicken and crispy rice on top.
- 4
Blend dressing ingredients until smooth and creamy. Taste and adjust seasonings as needed. Pour over the salad, toss, and enjoy!
💡 Pro Tips
- ✓Cool your jasmine rice completely and refrigerate for 2+ hours before crisping - day-old rice has 15-20% less surface moisture, creating better Maillard browning and preventing sogginess.technique15-20% less moisture
- ✓Cut chicken thighs to exactly 1/2-inch pieces so they cook in 6-8 minutes over medium heat, matching the natural collagen breakdown time without overcooking the proteins.timing6-8 minutes
- ✓Toss rice with 2-3 tablespoons olive oil (roughly 1.5 tbsp per cup) before baking - this creates a protective lipid barrier that prevents steam from making the rice soggy while promoting even browning.technique1.5 tbsp per cup
- ✓Bloom your turmeric in the hot oil with the chicken for 30-60 seconds before adding other ingredients - fat-soluble curcumin compounds become 7-8x more bioavailable and develop deeper flavor.ingredient7-8x bioavailability
- ✓Salt your sliced cucumbers and let drain for 15 minutes, then pat dry - this removes 30-40% of water content, preventing the salad from becoming watery after dressing.timing15 minutes, 30-40% water removal