A recipe riff on the Serious Eats' classic halal cart-style chicken and rice. Grilled spiced chicken over saffron rice with white sauce, herb oil, sumac and pickles.
For the condiments: Pickle onions in vinegar, salt, sugar and water. Make white sauce by combining mayo, yogurt, sugar and vinegar. Blend herbs in olive oil until smooth.
Time to serve! Scatter grilled chicken over saffron rice, white sauce and herb oil. Scatter over some pickled onions, a generous handful of fresh herbs and a good pinch of dried sumac.