A Yemeni feast starts with rice, but not just any rice. At chef-owner Hussein Rahma’s two metro locations of Yemen Grill & Cafe, a generous mound of long basmati—stained in shades of yellow and orange from turmeric and saffron and perfumed with cardamom, clove, and other warm spices—serves as the centerpiece of several family-size platters.

First-timers often opt for the shawarma or, for a group, the large mixed grill (pictured) with ground and cubed lamb and chicken skewers punched up with garlic and herbs. The latter comes with impossibly creamy hummus drizzled with olive oil and dashed with brick-red sumac, a fresh salad, and a stack of warm pita. On your next visit, try the traditional chicken mandi, a roasted half bird rubbed with Rahma’s tantalizing (and secret) spice blend called hawaij, and add sides of luscious baba ghanouj, stuffed grape leaves, and herb-smacked yogurt sauces.

In its airy Platt Park and Aurora spaces, Yemen Grill also pours colorful hot and cold drinks. Linger beneath Arabic textiles and sip strong, milky Adeni tea, a Taiz latte sweetened with dates, or the Sana’a latte flavored with pistachio cream. 1135 E. Evans Ave., Denver (Platt Park); 2353 S. Havana St., Unit D, Aurora

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