Persian Chicken Kebab

Kebabs

• boneless, skinless chicken thighs900 g
• onions1
• saffron threads1 large pinch
• Greek yoghurt4 tbsp
• lemons2
• olive oil4 tbsp
• salt2 tsp
• black pepper1 tsp
• hot water3 tbsp

To serve

• butter60 g
• tomatoes6
• rice400 g
• sumac2 tsp

Kebabs

1. 01

   Grind the saffron to a powder with a pinch of the salt, then steep it in the 3 tablespoons of hot water, just off the boil, for 15 minutes. Steeping is what releases the colour; thrown in dry it does almost nothing.

2. 02

   Grate the onion, keeping its juice, and squeeze the juice from 1 lemon. Mix half the saffron liquid with the grated onion and its juice, the Greek yoghurt, lemon juice, olive oil, the rest of the salt and the black pepper.

3. 03

   Cut the chicken thighs into 4 cm chunks and turn them through the marinade. Cover and marinate in the fridge overnight, or for at least 4 hours.

4. 04

   Light a charcoal barbecue and let it burn for 30 to 40 minutes until the coals are glowing and covered in white ash (or heat a griddle pan or the oven grill to high). About 40 minutes before you want to eat, rinse the rice until the water runs clear. Boil it in a large pan of well-salted water for 6 to 8 minutes, until just tender at the edges, then drain. Melt 20 g of the butter in the pan, tip the rice back in, cover with a lid wrapped in a tea towel and steam over a very low heat for 25 to 30 minutes.

5. 05

   Thread the chicken onto flat skewers, not too tightly.

6. 06

   Melt the remaining butter and mix it with the remaining saffron liquid. Grill the kebabs over the hot coals (or on the griddle pan or under the grill) for 12 to 15 minutes, turning and basting with the saffron butter, until the chicken is cooked through with no pink at the centre (75°C inside).

7. 07

   Thread the whole tomatoes onto their own skewers and grill them alongside until the skins blister and split.

To serve

8. 08

   Slide the chicken off the skewers over the buttered rice, with the tomatoes alongside.

9. 09

   Cut the second lemon into wedges. Dust the chicken with the sumac and serve with the lemon wedges.