Kabab-e Gharch (کباب قارچ) — Crispy Persian Mushroom Kebabs

• 500 gOyster mushrooms (torn into large, skewer-friendly clusters (about 5–7 cm wide))
• 6 gFine sea salt (divided)
• 2 gBlack pepper (freshly ground (about 1 tsp))
• 2 gGround turmeric (about 1 tsp)
• 6 gGarlic (finely grated (about 2 small cloves))
• 12 gFresh parsley (finely chopped (about 1/4 cup))
• 6 gFresh dill (finely chopped (about 3 tbsp))
• 4 gFresh mint (finely chopped (about 2 tbsp))
• 2 gLemon zest (about 1 tsp, finely grated)
• 30 mlLemon juice (about 2 tbsp)
• 30 mlExtra-virgin olive oil (about 2 tbsp)
• 1 largeEgg (about 50 g without shell)
• 30 gAll-purpose flour (about 1/4 cup)
• 80 gBreadcrumbs (fine, plain (about 1 1/2 cups))
• 60 mlNeutral oil (for pan-frying (grapeseed, sunflower, or canola))
• 20 gUnsalted butter (added to the oil for flavor (optional but recommended))
• 8Metal or bamboo skewers (if using bamboo, soak in water for 20 minutes (included in prep time))

Instructions

1. 1

   If using bamboo skewers, soak them in water for 20 minutes to prevent scorching. Meanwhile, gently wipe oyster mushrooms with a damp towel and tear into sturdy clusters. Avoid rinsing under running water, which makes them soggy and prevents crisping. Set mushrooms on a tray lined with paper towels.

2. 2

   Make the herb marinade: in a bowl, mix lemon juice, olive oil, grated garlic, parsley, dill, mint, lemon zest, 4 g salt, black pepper, and turmeric. Add mushrooms and toss carefully to coat without breaking clusters. Marinate 10 minutes at room temperature, then drain in a colander for 5 minutes.

3. 3

   Set up a breading station: place flour in one shallow dish; beat the egg with 1 tbsp water (15 ml) in a second dish; place breadcrumbs in a third dish and mix in the remaining 2 g salt. Pat mushrooms dry again, then thread clusters onto skewers, leaving a little space for even browning.

4. 4

   Bread the skewered mushrooms: lightly dust each skewer with flour, shaking off excess. Dip into beaten egg, letting extra drip back into the dish, then press into breadcrumbs to coat all sides. Rest the coated skewers on a rack or tray for 5 minutes so the coating hydrates and adheres.

5. 5

   Pan-fry for a crisp crust: heat a large skillet over medium-high for 2 minutes, then add neutral oil. When shimmering (about 175°C/350°F if measured), add butter. Fry skewers in batches, 3–4 minutes per side, turning 3–4 times, until deeply golden and crisp (12–14 minutes total per batch).

6. 6

   Transfer fried kebabs to a wire rack (not paper towels) and rest 3 minutes to keep the crust crisp. Taste and adjust with a final light sprinkle of salt if needed. Serve immediately while hot, with lemon wedges and your choice of Persian-style sides for contrast and freshness.