Name: Persian Chicken With Turmeric and Lime
Cook time: 45 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 1 medium onion, halved, thinly sliced; 2 teaspoons ground turmeric; 3 large garlic cloves, finely chopped, plus 1 garlic clove, smashed; 2 tablespoons fresh lime juice, plus 8 wedges for serving (3–4 limes total); 3 tablespoons olive oil, divided; 2 1/4 teaspoons ground cumin, divided; 1 3/4 teaspoons kosher salt, divided, plus more; 1 teaspoon freshly ground black pepper, divided; 1 cup basmati rice; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground cinnamon; 1 cup plain yogurt (optional); 1 English hothouse or large standard cucumber, peeled if desired, quartered lengthwise, cut crosswise into 1/2" pieces (about 2 cups); 1 cup (packed) herb leaves, such as mint, cilantro, and/or dill; 1/3 cup shelled unsalted pistachios, coarsely chopped; Sumac (for serving; optional)

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Photo by Chelsea Kyle, Food Styling by Kat Boytsova

A crisp cucumber and fresh herb salad makes a light yet vibrant companion to this golden dish. A squeeze of fresh lime juice and a dollop of yogurt added at the finish lends a lovely citrus tang and a touch of creaminess.

Recipe notes

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