Chicken Kebab Torsh with Saffron Rice & Pomegranate

Method

In a pestle and mortar crush the saffron threads with the sugar until powdered. Tip into a small bowl and add 2 tbsp warm water. Leave to steep.

Place the walnut halves in a food processor and blitz until finely chopped. Reserve 1 tablespoon of the chopped nuts.

In a large bowl mix together the molasses, oil, garlic, herbs and a good pinch of salt and pepper. Add the chicken, saffron water and the chopped walnuts. Toss to coat. Cover and chill to marinate for at least 2 hours. Remove from the fridge 30 minutes before cooking.

To make the rice, melt the butter in a large saucepan over a medium heat. Add the rice and stir to coat in the butter until translucent. Add 450ml of water, the salt and saffron. Stir well. Bring to the boil, then simmer, covered with a tight-fitting lid, for 12-14 minutes or until the rice is tender and the water has been absorbed. Take the rice off the heat and leave to rest for 5 minutes with the lid on.

Thread the chicken pieces on to flat metal skewers. Heat a non-stick griddle pan over a medium heat. Drizzle the kebabs with oil and cook for 14-16 minutes until lightly charred and cooked through, turning occasionally and reducing the heat if necessary to avoid burning. Brush the tomato halves with oil and season. Add to the pan cut side-down. Cook for 3-4 minutes and then turn to cook the other side for 3-4 minutes until tender but not collapsing.

Sprinkle the kebabs with chopped nuts, garnish the rice with a sprinkling of sumac and pomegranate and serve alongside the kebabs and grilled tomato. Scatter with chopped herbs.