Transform plain chicken thighs into an easy, Persian-inspired chicken and rice dish with a beautiful golden color and a wonderful fragrance. If you have saffron, do add that optional pinch; just a little will enhance the flavor and aroma of the dish. This double-batch recipe makes one meal for tonight and one to keep in your freezer for another night. Lemon Chicken and Rice Active Time: 50 minutes Total Time: 1 hour, 35 minutes Serves 8 2 tablespoons olive oil, divided 8 boneless, skinless chicken thighs (1 1/4 to 1 1/2 pounds), trimmed 2 large onions, thinly sliced 1/2 teaspoon salt, divided 3 cloves garlic, minced 2 teaspoons ground turmeric 1 teaspoon paprika Generous pinch of saffron (optional) 3 cups shredded cabbage (about 1/2 small head) 4 cups cooked brown rice, preferably basmati or jasmine 1/4 cup lemon juice 2 tablespoons chopped fresh Italian parsley (optional) 1 lemon, sliced (optional) …