Joojeh Kabab (Persian Saffron Chicken Kebab)

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

Grate the onion into a large bowl and stir in the yogurt, saffron water, lemon juice, olive oil, salt and black pepper.

Add the chicken pieces to the marinade, turning to coat evenly, then cover and refrigerate for at least two hours.

Thread the marinated chicken pieces onto metal skewers, alternating with the cherry tomatoes.

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

Bring a 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, cover tightly and steam over low heat until tender and lightly golden at the base.

Grill the chicken and tomato skewers over high heat, turning regularly, until deeply golden and a meat thermometer inserted into the thickest piece reads at least 74°C.

Spoon the saffron rice onto plates and serve the joojeh kabab skewers on top.