Charred Beef Kebab with Saffron Rice & Tahini

Step 1

Steep saffron in 2 tbsp hot water for 3 minutes, then boil rice in salted water with the saffron water added.

Step 2

Mix ground beef with salt, pepper, and half the chopped parsley. Form into 8 oval patties, then thread onto metal skewers.

Step 3

Heat a cast iron skillet or grill to medium-high until a drop of water sizzles. Lay kebabs flat and sear without moving until edges char dark, ~4 minutes per side.

Step 4

Push kebabs to the side, lay tomato halves cut-side down in the same pan, and sear until charred, ~3 minutes. Transfer everything to a plate.

Step 5

Whisk tahini with lemon juice, 2 tbsp water, garlic, salt, and pepper until smooth and pourable. Thin with more water if needed.

Step 6

Fluff rice, spoon onto plates, top with kebabs and grilled tomato. Drizzle tahini sauce, scatter olives and pickled vegetables, garnish with remaining parsley and lime wedge.