Shape the kebab mixture into long logs and place them in a baking dish greased with oil, along with the tomatoes and onions. Bake, turning them several times, until the kebabs are cooked through.

Boil the basmati rice with salt and a little oil. Sauté the barberries in a little oil until they start to puff up slightly.

Once the rice is cooked, pour the saffron threads that have been soaked in a little hot water over the rice. Do not stir the rice afterward so that some grains remain white and others turn yellow.

Place the rice on a serving platter and sprinkle the barberries on top.