Kebab-e bakhtiyari (کباب بختیاری)

Instructions

1. Steep the saffron in two spoonfuls of hot water for ten minutes.
2. Grate the onion, squeeze it in a cloth to extract its juice, then mix it with the yoghurt, saffron, oil, lemon and salt.
3. Add the lamb cubes to the marinade, mix well and refrigerate for at least six hours, ideally overnight.
4. Thread the pieces of meat onto skewers, pressing them lightly together without squashing them.
5. Grill the skewers on a barbecue or very hot grill pan for eight to twelve minutes, turning them regularly.
6. Serve the skewers with the rice, a little sumac and pepper, and a knob of butter on the still-warm rice.