Riz a Djej (Lebanese Spiced Rice with Shredded Chicken and Toasted Almonds)

Bring a small pot of water to a simmer. Poach the chicken breast for 12-15 minutes until opaque throughout. Remove, let rest, and shred into bite-sized pieces using two forks.

Steam or boil the broccoli until tender-crisp, about 5 minutes. Drain well.

In a wide pan over medium heat, toast the almonds in a drop of olive oil until golden and fragrant, then set aside.

In the same pan, toss the cooked long-grain rice with a pinch of seven-spice, cinnamon, and a splash of olive oil until warmed through and aromatic.

To plate: Spoon a generous mound of the spiced rice onto the center of the plate. Arrange the shredded chicken over the top and surround with the steamed broccoli.

Drizzle the pomegranate molasses over the chicken and top with the toasted almonds. The dish should smell like warm, earthy spices with a bright, tart contrast from the molasses.