Chelo Koobideh

Ingredients

• 300 g Basmati Rice
• 0.75 tsp Saffron
• 50 g Butter
• 120 g Plain Yogurt
• 400 g Lamb Mince
• 1 pcs Onion
• 0.5 tsp Turmeric
• 1 tsp Black Pepper
• 2.25 tbsp Kosher Salt
• 2.3333333333333335 tbsp Vegetable Oil
• 2 pcs Tomato
• 1 pcs Lemon
• 1 tsp Sumac

Method

1. Rinse {basmati_rice} until the water runs mostly clear, then soak it in cold water with {kosher_salt} so the grains elongate and cook up fluffy.
2. Steep {saffron} in hot water until deeply colored and intensely floral; this keeps its aroma vivid without scorching it in fat.
3. Finely grate {onion}, squeeze out excess moisture, then knead it with {lamb_mince}, {turmeric}, {black_pepper}, a little {saffron}, and {kosher_salt} until sticky and paste-like so it grips the skewers.
4. Wet your hands, press the koobideh mixture firmly around flat skewers, and pinch gentle ridges along each one for even cooking and better hold.
5. Bring a large pot of salted water to a rolling boil, add the soaked {basmati_rice}, and boil until the grains are flexible with a firm core, then drain well.
6. Heat {vegetable_oil} and part of the {butter} in a heavy pot over medium-high heat, add the drained {basmati_rice}, drizzle over most of the bloomed {saffron}, wrap the lid with a clean towel, then steam on very low heat until the rice is fluffy and the bottom turns golden and crisp.
7. Toss {tomato} with a little {vegetable_oil} and {kosher_salt}, then grill over high heat until blistered and lightly charred.
8. Pat the surface of the skewers dry, then grill the koobideh over high heat, turning often so the fat bastes the meat, until browned, lightly charred, and cooked through.
9. Rest the koobideh briefly off the heat so the juices settle and the meat stays succulent when slid from the skewers.
10. Melt the remaining {butter} with the last of the bloomed {saffron}, fluff the rice gently, and spoon the saffron butter over the top for aroma and sheen.
11. Spread the rice onto a platter with shards of tahdig, add the rested koobideh and grilled {tomato}, sprinkle with {sumac}, and serve with {lemon} and {plain_yogurt} for a bright, cooling finish.