1. Prepare the Saffron Infusion:

• Crush the saffron threads with your fingers or a mortar and pestle, then dissolve them in 1/4 cup of warm water. Set aside to steep.

2. Prepare the Kabab Mixture:

• In a large mixing bowl, combine the ground meat, grated onion, minced garlic, cumin, coriander, turmeric, paprika, sumac (optional), saffron, salt, and black pepper.
• Mix until all ingredients are evenly incorporated.
• Cover and refrigerate for 1 hour to allow the flavors to meld.

3. Prepare the Saffron Rice:

• Rinse the basmati rice thoroughly until the water runs clear to remove excess starch.
• Cook the rice in a large pot of boiling salted water until just tender (about 8-10 minutes). Drain the rice and return it to the pot.
• Add the dissolved saffron mixture and butter/oil to the rice and mix well. This will give the rice its signature golden color and aromatic flavor.

4. Form the Kababs:

• Take the marinated meat mixture and divide it into 4 equal portions. Shape each portion into long, oval or cylindrical shapes that will fit onto skewers.
• Thread each portion onto a skewer, making sure it’s evenly shaped for even grilling.

5. Grill the Kababs & Tomatoes:

• Preheat your grill to medium-high heat.
• Grill the kababs for about 4-5 minutes per side until browned and fully cooked.
• At the same time, grill the tomatoes until they are lightly charred and softened.

6. Prepare the Dish for Serving:

• Place the saffron rice on a large platter as a base.
• Lay the grilled kababs and grilled tomatoes on top of or beside the rice.
• Garnish with fresh herbs, and serve with yogurt or mast-o-khiar as a refreshing dip.

Serving Tips:

• For an authentic experience, serve with warm flatbread or fresh herbs like parsley and mint.
• Pair this dish with a glass of white wine, a refreshing cucumber drink, or Persian-style pickles.