Chelow Kabab Koobideh

Ingredients

• 500g minced lamb with about 20 percent fat
• 1 large onion, grated
• 1 tsp salt
• 0.75 tsp ground black pepper
• 0.5 tsp ground turmeric
• 400g basmati rice
• 2 tbsp salt for the rice water
• 60g butter
• Large pinch saffron threads, about 0.5g
• 3 tbsp hot water for the saffron
• 2 tbsp sunflower oil
• 4 tomatoes
• 2 tsp sumac
• Fresh basil, tarragon, mint and radishes to serve
• 4 sheets lavash bread, optional
• Butter to finish the rice

Before you cook

• Rinse the rice in several changes of cold water until the water runs clear, then soak it in salted cold water for at least one hour.
• Grind the saffron threads to a powder with a pinch of sugar and steep in the 3 tbsp hot water.
• Grate the onion finely, put it in a sieve, and press out as much juice as you possibly can.
• Mix the dry onion pulp into the lamb with the salt, pepper and turmeric.
• Knead the meat hard for 5 minutes until it is smooth and tacky, then chill it for one hour.

Steps

1. Bring a large pot of water to a rolling boil with the 2 tbsp salt.
2. Drain the soaked rice and pour it into the boiling water.
3. Boil the rice for 5 to 7 minutes, until a grain squashed between your fingers is soft outside but still firm at the very centre.
4. Drain the rice immediately and rinse it briefly with lukewarm water.
5. Heat the oil and half the butter in the empty pot with 3 tbsp water until foaming.
6. Mound the drained rice back into the pot in a pyramid, keeping it loose.
7. Poke five holes down through the rice with the handle of a spoon to let the steam escape.
8. Wrap the lid in a clean tea towel, clamp it on, and steam over the lowest heat for 40 minutes.
9. Light a charcoal grill and let the coals settle to even grey ash.
10. Wet your hands and press a quarter of the meat onto a wide flat skewer, squeezing it into a strip 25cm long with ridges pressed in by your fingers.
11. Shape the remaining meat onto three more skewers.
12. Lay the skewers over the coals and grill for 3 minutes without moving them.
13. Turn the skewers and grill for 3 minutes more, until just cooked through and lightly charred.
14. Grill the whole tomatoes alongside until the skins split and blacken.
15. Melt the remaining butter and stir in the saffron liquid.
16. Pile the steamed rice onto a warm platter and pour the saffron butter over one side of it.
17. Slide the kababs off their skewers with a piece of lavash and lay them beside the rice.
18. Serve with the grilled tomatoes, a bowl of sumac to sprinkle, and a plate of fresh herbs and radishes.