Kabab-e Tarkhoun (کباب ترخون) — Persian Tarragon Skillet Kebab

• 600 gGround lamb (20% fat preferred) (Or use ground beef; keep cold until mixing)
• 220 gYellow onion (1 large; grated on the fine side, then squeezed very well)
• 12 gGarlic cloves (About 3 medium cloves, finely grated)
• 25 gFresh tarragon leaves (Finely chopped; measure packed leaves)
• 1 tspGround turmeric
• 1.5 tspSea salt (Fine sea salt)
• 0.75 tspBlack pepper (Freshly ground)
• 0.25 tspBaking soda (Optional, for extra tenderness)
• 1 tbspNeutral oil (Such as grapeseed or sunflower)
• 15 gUnsalted butter
• 60 mlWater (For gentle steaming to finish cooking)
• 1 tbspLemon juice (Optional, for serving)

Instructions

1. 1

   Grate the onion on the fine side of a box grater into a bowl, then squeeze it hard in a clean towel until you have 220 g well-drained onion pulp (discard the juice). Finely chop 25 g tarragon leaves. Keep the ground meat cold in the refrigerator while you prep; cold fat helps the kebabs bind.

2. 2

   In a chilled mixing bowl, combine ground lamb, squeezed onion pulp, grated garlic, chopped tarragon, turmeric, sea salt, black pepper, and (if using) baking soda. Mix vigorously by hand for 3–4 minutes until the mixture becomes sticky and cohesive. Cover and refrigerate 30 minutes to hydrate and firm.

3. 3

   Divide the mixture into 8 equal portions (about 95 g each). With damp hands, form each portion into an oval patty about 10–12 cm long and 1.5 cm thick. Press a few shallow ridges across the top with your fingertips to increase browning and help the patties cook evenly in the skillet.

4. 4

   Heat a large heavy skillet (cast iron or stainless) over medium-high heat for 2 minutes. Add the oil and butter; when the butter foams and the surface shimmers, arrange the patties in a single layer. Sear 3 minutes on the first side until deeply browned, then flip and sear 2 minutes on the second side.

5. 5

   Reduce heat to low. Carefully add 60 ml water to the side of the skillet (it will steam), then immediately cover with a tight lid. Steam-cook for 6–8 minutes, flipping once halfway, until the center reaches 71°C for beef or 74°C for lamb. Rest covered off-heat for 3 minutes to retain juices.

6. 6

   Transfer kebabs to a warm platter. Spoon any pan juices over the top. Serve immediately with lemon juice on the side if desired. For best aroma, add a small handful of freshly chopped tarragon at the table rather than cooking it longer, keeping the herb’s anise-like fragrance bright.