Chelo Kabab Koobideh (Persian Minced Lamb Kebab)

Grate the onion finely and squeeze it firmly to remove the excess liquid, discarding the juice.

In a large bowl, combine the minced lamb, grated onion, egg, turmeric, salt and black pepper, and knead by hand for several minutes until the mixture turns pale and sticky.

Cover the bowl and refrigerate the mixture for 30 minutes to firm up before shaping.

Rinse the basmati rice in several changes of water until it runs clear, then leave it to soak in cold water for 30 minutes.

Steep the saffron threads in two tablespoons of hot water and set the mixture aside.

Bring a large saucepan of salted water to the boil and parboil the drained rice for 6 minutes, then drain it well.

Return the rice to the pan with the butter and a few tablespoons of the saffron water, cover tightly, and steam over low heat until tender and a golden crust forms on the base.

Divide the chilled lamb mixture into eight portions and mould each firmly around a flat metal skewer, pressing ridges along its length with wet hands.

Heat a griddle pan until very hot and grill the tomatoes alongside, turning occasionally, until charred all over.

Grill the koobideh skewers over high heat, turning frequently, until charred outside and a meat thermometer inserted into the centre reads at least 71°C.

Spoon the saffron rice onto plates and serve the koobideh skewers alongside the grilled tomatoes.