Rinse the rice under cold water several times until the water runs clear to remove excess starch. Soak the rice in salted water for at least 30 minutes to allow the grains to elongate during cooking.

Bring a large pot of water to a rolling boil. Add the soaked rice and cook for 6 to 8 minutes until slightly firm at the centre. Drain immediately and rinse with lukewarm water to stop the cooking process. Set aside while preparing the kababs.

In a large bowl, combine minced meat, grated onion, salt, pepper, and turmeric. Mix well using your hands for several minutes until the texture becomes sticky and cohesive. This kneading process is key to preventing the kabab from falling apart on the grill.

Divide the mixture into equal portions and shape each one around flat metal skewers, pressing gently with damp hands to form long, even strips about 2 cm thick. Keep them refrigerated for 30 minutes to help the meat firm up before grilling.

Preheat a charcoal or gas grill to medium to high heat. Place the skewers directly over the heat, turning frequently for even cooking. Grill for 8 to 10 minutes until golden brown and slightly charred at the edges. Brush occasionally with butter or oil for extra flavour.

In a heavy bottomed pot, add 2 tbsp oil and 2 tbsp water. Spoon in half the parboiled rice, drizzle with saffron water, and top with the remaining rice. Cover with a clean kitchen towel under the lid and steam on low heat for 25 minutes until fluffy.

Just before serving, melt butter and mix with a spoonful of the saffron infused rice to create a golden topping. This fragrant layer adds both colour and aroma to the finished dish.

Thread the tomatoes onto skewers and grill them for 5 to 7 minutes until blistered and slightly softened. They add a natural sweetness that balances the smoky meat.

Spoon the steamed rice onto a large serving dish, shaping it neatly into a mound. Arrange the kababs beside it and top the rice with the saffron butter mixture. Serve the grilled tomatoes on the side.

Sprinkle with sumac if desired for a hint of tartness. Serve immediately while hot, with fresh herbs or flatbread on the side for a complete Persian experience.