Classic Persian Kabab Koobideh

In a large mixing bowl, combine the ground meat with the grated, well-drained onions. Gently mix until evenly distributed, being careful not to overwork the meat.

Season with salt, black pepper, turmeric, and baking soda. Add the chopped parsley and knead the mixture until smooth, sticky, and cohesive—this ensures the kebabs hold together on the skewers.

Lightly wet your hands with warm water. Divide the mixture evenly and firmly press it onto wide metal skewers, shaping long, flat kebabs with an even thickness.

Preheat a charcoal grill until very hot. Place the skewers directly over the coals and cook, turning carefully, until the kebabs are cooked through and lightly charred on both sides.

While grilling, gently baste the kebabs with bloomed saffron to enhance aroma and give a rich golden hue.

Once fat begins to drip, briefly rest the skewers on flatbread and lightly press to absorb excess fat, then return to the grill if needed.

Remove from the grill and serve immediately, generously garnished with sumac.