Rice Salad with Chicken and Artichoke Hearts

Cook the basmati rice with a pinch of salt and the olive oil until tender. Let it cool completely to room temperature — this is important, habibti, or your salad will be mushy.

In a large bowl, combine the cooled rice with the diced chicken, green pepper, olives, and green onions. Mix gently with your hands.

Drain the artichoke hearts and save half the liquid — don't throw it away, this is where all the flavor lives. Cut the artichokes into bite-sized pieces and add to the rice.

In a small bowl, whisk together the mayonnaise, curry powder, and the reserved artichoke liquid until smooth. Taste and add more curry if you like.

Pour the dressing over the rice mixture and fold everything together until well coated. Refrigerate for at least one hour before serving — it tastes better cold.