Meatballs with Garlic Yogurt and Saffron Rice

The hot and cold contrast is what makes this plate work: meatballs straight from the skillet meet yogurt straight from the fridge. Grating the onion into the meat instead of chopping it is a trick from Persian kitchens; the juice seasons every bite and keeps the texture tender. For the rice, bloom a pinch of saffron in hot water and spoon it over just part of the pot at the end, so you get those classic golden and white streaks. Scallions add a fresh crunch on top.