Rinse basmati rice until water runs clear. Soak for 20 minutes. This removes excess starch and keeps rice fluffy.

Crush saffron threads and dissolve in warm water. Set aside. This adds aroma and vibrant color to rice.

In a bowl, combine ground meat, grated onion, salt, pepper, turmeric and sumac. Mix gently until well combined. Do not overmix.

Divide meat mixture into equal portions. Mold each portion around a skewer, pressing gently. Shape into long, even kebabs.

Preheat grill or grill pan over medium-high heat. Brush lightly with oil. Proper heat ensures juicy, flavorful kebabs.

Place skewers on the grill. Cook 6–8 minutes per side for medium. Turn carefully to avoid breaking. Meat should be cooked through but tender.

Bring water and salt to boil in saucepan. Add soaked rice. Cook 7–10 minutes until slightly tender. Drain and steam with butter and saffron for 10 minutes.

Place saffron rice on a platter. Remove kebabs from skewers and arrange on top. Garnish with grilled tomatoes and sprinkle sumac if desired.