Berenjak's Persian-style chicken kebab recipe

You will need: (serves four)

• 2 chicken breasts, cut into large pieces
• 5 tablespoons cold-pressed rapeseed oil
• 1/8 teaspoon of ground turmeric
• a pinch of saffron, crushed with a pestle and mortar and steeped in 150 ml hot (not boiling) water
• 80 g chopped tomatoes
• 80g Greek yogurt
• 1 lemon, juiced
• 1 onion, sliced
• 120 g long-grain rice

Method:

1. Put the chicken pieces into a bowl with the oil and turmeric and season with salt and pepper. Mix really well then add ¾ of the saffron and its water, mix again. Chill for 30 minutes to one hour, then add the chopped tomatoes, yogurt and lemon juice. Mix really well and chill overnight.
2. Once marinated overnight, divide the chicken in half and push onto two long metal skewers. Arrange the sliced onion in two lines on a non-stick baking tray, then place your chicken kebabs on top. Cook under a hot, preheated grill for 4-5 minutes, then turn and repeat until the chicken is charred and blistered. Turn off the grill but leave the kebabs to cook for a further two minutes before removing.
3. Put the rice into a pan with 240 ml of cold water and a pinch of salt. Bring to the boil, then reduce the heat, cover with a lid and cook for 10 minutes or until all of the water has been absorbed. Remove from the heat and leave to steam until ready to serve.
4. Spoon the remaining saffron water over the rice and serve with the chicken and onions.