Persian pan kebabs with saffron rice recipe

1. Place the rice in a saucepan and cover with cold water. Add ½ teaspoon salt and set aside for 30 minutes to soak.

2. Combine the beef, onion, spices and ½ teaspoon salt in a bowl until very well combined. Set aside for at least 15 minutes to marinate.

3. Place the saucepan with the rice over medium-high heat and bring to a simmer for five minutes, then drain the rice and return the par-cooked rice to the pan. Stir through the saffron and soaking liquid and one tablespoon oil to combine, then cover with a lid. Place over low heat for five minutes, then turn off the heat and stand for 10 minutes, covered.

4. Add the remaining oil to a large, preferably non-stick frying pan and swirl to coat the base of the pan. Press the meat mixture into the pan to cover the base evenly. Place the pan over medium heat. Cook the kebab mixture for five minutes or until golden on the underside. Using a spatula, make cuts into the kebab mixture to separate the mixture into 5cm strips. Carefully, turn over each strip and cook for a further five minutes on the other side or until browned and cooked through.

5. Combine the tomatoes, lettuce and parsley in a bowl and season to taste with salt. Serve the kebabs with the saffron rice, salad and a dollop of yoghurt seasoned with salt and pepper.

If you love this recipe, check out Adam Liaw's pork menchi katsu with apple katsu sauce.