Honey and pomegranate lamb skewers with Persian jewelled rice

For marinated lamb, combine ingredients in a large non-reactive bowl, season and toss to coat. Cover and refrigerate to marinate (2 hours or preferably overnight).

To prepare jewelled rice, place rice in a bowl, cover with cold water and stand to soak. Place saffron in a small bowl, cover with 60ml (¼ cup) boiling water. Bring a small saucepan of water to a simmer; add julienned orange zest and simmer until softened (3-4 minutes). Drain; set aside. Heat 1 tbsp oil and 15gm butter in a frying pan over medium-high heat. Add onion and 1 tsp sea salt flakes and cook, stirring occasionally, until softened (3-4 minutes). Add carrot and cook, stirring, until softened (2-3 minutes). Add spices and 1 tsp coarsely ground black pepper, and cook, stirring, until fragrant (1 minute). Add orange juice, barberries, honey and 1 tbsp saffron water. Bring to a simmer and cook until liquid has almost absorbed (2-3 minutes). Stir in blanched orange zest, almonds and pistachios, then transfer to a large bowl and set aside.

To cook jewelled rice, drain soaked rice. Blanch rice in a large saucepan of boiling water until par-cooked (5-6 minutes; see note). Drain well. Reserve pan. Return pan to low heat. Add remaining olive oil and butter, swirling pan until melted and base is coated. Remove pan from heat, add 11/2 cups par-cooked rice and remaining saffron water, stir to coat and then spread to an even layer over base of pan. Add remaining rice to spiced onion mixture, stir to combine and season. Spoon on top of saffron rice layer. Cover pan with a tight-fitting lid and cook over medium heat for 10 minutes. Reduce heat to low; cook until rice is tender (25 minutes). Turn off heat, stand for 10 minutes. Mix rice, scraping base to remove caramelised bits, then transfer to a serving bowl.bowl and set aside.

Meanwhile, for skewers, drain lamb from marinade and stir in extra honey to make a glaze. Thread lamb and onion wedges, alternating, onto 8 skewers and set aside. Heat a barbecue or lightly greased char-grill pan to high. Grill skewers, basting in glaze, turning occasionally, until charred and cooked to your liking (6-7 minutes for medium-rare).

Place lamb skewers on a serving platter, scatter with crushed pistachio, pomegranate arils, extra herbs and sumac and serve with herb yoghurt. Serve jewelled rice on the side scattered with extra barberries and pistachios.