Chelow Kabab

Method

1. Rinse the 90 g of basmati rice in several changes of cold water until the water runs clear, then leave it to soak in plenty of cold water with 0.5 tsp of the salt for at least 1 hour; this is what gives the long, separate grains of chelow.
2. Squeeze the 40 g of grated onion dry in your palm, discarding the juice, and put it in a bowl with the 130 g of twice-minced lamb, 0.5 tsp of salt and 0.25 tsp of black pepper. Knead and slap the mixture against the side of the bowl for 8-10 minutes until it turns pale, tacky and holds together in one mass, then cover and chill for 30 minutes.
3. Grind the 0.25 tsp of saffron threads to a powder with a pinch of sugar or salt in a mortar, tip into a small cup and pour over the 2 tbsp of just-boiled water. Leave to steep for 10 minutes until deep orange.
4. Bring a saucepan of water salted like the sea to a rolling boil. Drain the soaked rice, tip it in and boil hard for 5-6 minutes, until a grain squashes softly between the fingers but still has a firm white core. Drain at once in a sieve and rinse briefly with lukewarm water.