Saffron-Lime Butter Joojeh Kabab with Chelow Rice

Method

1. Grind the saffron finely in a mortar, tip it into a small dish, set the ice on top and let it melt slowly at room temperature for 20 min. Ice-blooming gives a brighter colour and aroma than hot water.

   Add in this stepSaffron threads 3 pinchIce cube(s) 1

2. Cut the chicken into 4 cm chunks and grate the onion, squeezing out just the juice. Finely zest and juice the lemon. Mix the onion juice, Greek yogurt, lemon zest and juice, olive oil, salt, pepper and two-thirds of the saffron liquid, toss the chicken in it and refrigerate for 12 h (overnight).

   Add in this stepBoneless chicken thighs 450 gOnion 1Greek yogurt 80 gLemon (zest and juice) 1Extra virgin olive oil 2 tbspSalt 1 tspGround black pepper ½ tsp

3. Next day, rinse the rice in cold water 3–4 times until the water runs almost clear, then soak it for 30 min in water with half the rice salt dissolved in it. This keeps the grains long and unbroken.

   Add in this stepBasmati rice 150 gCoarse salt (for the rice) ¾ tbsp

4. Bring a 20 cm pot of plenty of water to a rolling boil over high heat with the rest of the rice salt. Drain the soaked rice, add it and boil for 6 min, until a grain is soft outside with a tiny firm core when bitten. Drain in a sieve and rinse with lukewarm water.

   Add in this stepCoarse salt (for the rice) ¾ tbsp

   high heat

5. Wipe the pot, melt half the rice butter in it with 2 tbsp water, then pile the rice in a mound and poke 5–6 holes down to the bottom with a chopstick. Dot over the remaining butter, cover with a lid wrapped in a tea towel and cook over medium heat for 3 min until it steams, then turn down to low heat for 30 min. A golden crust (tahdig) forms on the bottom.

   Add in this stepButter (for the rice) 20 g

   medium heat→low heat

6. While the rice steams, thread the chicken onto 4 skewers and the tomatoes onto their own. Melt the basting butter and stir in the lime juice and the remaining saffron liquid. Set aside 1 tbsp for the rice before the brush touches it.

   Add in this stepSmall tomatoes 2Butter (for basting) 25 gLime (juice) ½

7. Grill the skewers over charcoal (medium heat) for 12 min, turning every 2–3 minutes and brushing with saffron-lime butter at every turn. When charred in spots and 74 °C inside, move them to a plate, cover loosely with foil and rest for 5 minutes.

   charcoal (medium heat)

8. Mix a ladleful of rice with the reserved saffron butter to turn it yellow and spoon it over the white rice; break the crust into pieces alongside. Add the skewers and grilled tomatoes and sprinkle the meat and tomatoes with sumac.

   Add in this stepSumac 1 tsp