In a medium bowl combine 1/2 cup plain yogurt, 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp minced garlic, 2 tbsp grated onion, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp turmeric and 1/4 tsp ground cumin. Stir until smooth.

Marinate veal

Add the 1 lb veal cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours (up to overnight) to tenderize and flavor the meat.

Assemble skewers

If using wooden skewers, soak them in water for 30 minutes. Thread the marinated veal cubes onto skewers leaving a little space between pieces for even cooking. Wipe any excess marinade off the skewers so they cook cleanly.

Charbroil/grill

Preheat a grill or broiler to high heat (450–500°F / 230–260°C). Lightly oil the grates. Place skewers on the hot grill and cook 2–3 minutes per side, rotating to get even char marks, until the internal temperature reaches 135–140°F (for medium-rare to medium) or 145°F for medium-well. Total cook time is about 8–12 minutes depending on cube size and heat. Remove and let rest 3–5 minutes before serving.

Basmati Rice with Saffron

Rinse and soak rice

Rinse 1 cup basmati rice under cold running water until the water runs clear to remove surface starch. Optional: soak rice in cold water for 20–30 minutes then drain to improve texture.

Bloom saffron

Crush saffron threads slightly between your fingers and steep in 2 tbsp hot (not boiling) water for 5–10 minutes to release color and aroma.

Cook rice

In a medium saucepan bring 1.75 cups water and 1/2 tsp salt to a boil. Add the drained rice and 1 tbsp butter or ghee. Stir once, return to a gentle boil, then reduce heat to very low, cover tightly and simmer for 12–15 minutes without lifting the lid. Remove from heat and let rest covered 5 minutes.

Finish with saffron

Fluff rice with a fork and gently drizzle the saffron infusion over the rice, stirring very gently to create marbled saffron streaks. Keep warm until plating.

Grilled Tomatoes & Garnish

Prepare tomatoes

Halve the tomato and brush cut sides with 1 tsp olive oil. Sprinkle with 1/4 tsp salt and a pinch (1/8 tsp) black pepper.

Grill tomatoes

Place tomatoes cut-side down on the hot grill (or on a grill pan) for 2–4 minutes until char marks form and the tomato softens but still holds shape. Remove from heat.

Garnish

Plate the rice, place the charbroiled veal skewer on top or alongside, add the grilled tomato. Sprinkle 1 tbsp chopped fresh parsley or a pinch of sumac over the plate for color and bright flavor. Optional: reserve a few saffron threads to decorate the rice.