Cook the rice with a cardamom pod and bay leaf until done, then set aside.

In a skillet, heat a little oil and sauté the onion and garlic until slightly softened.

Add the shredded chicken, bell pepper, and spices to the onion mixture and sauté together.

Stir in the fresh herbs, sumac, and lemon juice.

In a baking dish, layer the rice and top with the chicken shawarma mixture. You can also add béchamel or cooking cream with mozzarella cheese on top if you like. Enjoy!