Toast the rice in the spices. I like starting with the rice because it can cook while you prep the rest of the bowls, then by the time it's done, so is everything else. Set a medium saucepan or pot with a lid over medium heat. Add 1 tablespoon of olive oil, then add 1 teaspoon each of ground turmeric and cumin, and cook until fragrant (about 1 minute). Pour in 1 ½ cups of long-grain rice, then stir to coat the rice in the oil and spices. Cook for another 2 minutes, stirring often, to gently toast the rice.

Simmer the golden rice. Add 2 ½ cups of chicken stock (or water). Increase the heat, and bring the rice to a boil. Once it’s boiling, reduce the heat to the lowest setting and cover with the lid. Let it cook, undisturbed, for 15 minutes. Then remove the pot from the heat, keeping the lid on, and let the rice steam for another 10 minutes before serving. Fluff the grains with a fork once it's done.

Make the green tahini sauce. Meanwhile, to a blender or food processor, add ½ cup of tahini, ½ cup of flat-leaf parsley leaves, 2 garlic cloves, 3 tablespoons of lemon juice, ½ teaspoon of salt, and ⅓ cup of water. Blend until super smooth and vibrant green. It should have the consistency of heavy cream. Taste, then add a little more salt if you like. PRO TIP: You can easily loosen or thicken the sauce - add a little more water to make it runnier, or a little more tahini for a thicker sauce. It will also thicken as it sits.

Make the salad. Toss the chopped tomatoes, cucumber, olives, and feta with 1 teaspoon of sumac and a good grind of black pepper in a bowl. Set aside.

Cook the sticky ground beef. Set a large skillet over medium-high heat. Add the ground beef, then use a wooden spoon or spatula to break it up in the pan. Cook for 3 minutes, until it's starting to brown. Add the crushed garlic, 2 teaspoons of ground cumin, 1 tablespoon of smoked paprika, 1 tablespoon of harissa paste, 1 tablespoon of pomegranate molasses, and ½ teaspoon of salt. Stir the seasoning through the beef.

Finish the sticky beef. Continue cooking the beef for about 7 minutes, stirring occasionally, until it's super sticky, deeply caramelized, and any water from the beef has evaporated. You want it dark, glossy, and slightly crisp in places. At this point, remove the pan from the heat.

Arrange the bowls. Divide your golden rice between bowls, then top with the sticky beef. Spoon the salad on the side of each bowl, then finish with a generous drizzle of the green tahini sauce. Serve with pita, two-ingredient dough flatbreads, or baked pita chips on the side if you like.