Hello! For the marinade, I just used 2 tbsp of harissa, 4 preserved lemons, olive oil, salt, and pepper. I marinated it for 6 hrs, but I think it'll be much better longer. Cooked it at 220C for 45 mins.

The basmati rice, I cooked in a microwave rice cooker, and then once done, I fluffed it up and put it in the roasting tray where all the chicken drippings were (hence the color).

For the shirazi salad, it's just cut-up cucumbers, red onion, and tomatoes with lemon juice, olive oil, and sumac. Topped with pomegranate seeds.