Mix ground meat with grated onion, salt, pepper, and sumac. Knead well until sticky.

Shape meat into long strips on skewers or flat in a pan.

Cook on high heat until browned, then lower heat to cook through.

Rinse rice and boil until al dente, then drain.

In a pot, melt butter, add a layer of rice (mix some with saffron for Tahdig).

Steam rice on low heat for 30-40 minutes until fluffy.