Pan Kebab (کباب تابه‌ای)

• 350 gGround beef (85/15) (well-chilled)
• 250 gGround lamb (well-chilled)
• 220 gYellow onion (1 large; grated on fine side then squeezed very dry)
• 6 gGarlic (2 cloves, finely grated)
• 8 gFine sea salt (about 1 1/2 tsp)
• 1 tspBlack pepper (freshly ground)
• 2 tspGround sumac
• 1 tspGround turmeric
• 0.5 tspBaking soda (optional, for tenderness)
• 20 gUnsalted butter
• 1 tbspBrewed saffron water (from 1/4 tsp ground saffron bloomed in 2 tbsp hot water)
• 400 gTomatoes (2 medium; halved)
• 1 tbspNeutral oil (e.g., grapeseed or sunflower)

Instructions

1. 1

   Grate the onion on the fine side of a box grater into a bowl. Transfer to a clean kitchen towel and squeeze firmly for 2–3 minutes until very dry; measure 220 g squeezed onion pulp. This is crucial so the kebab holds together and browns instead of steaming.

2. 2

   In a cold mixing bowl, combine chilled ground beef (350 g) and ground lamb (250 g) with squeezed onion, grated garlic, salt, black pepper, sumac, turmeric, and baking soda (if using). Knead vigorously by hand for 5–7 minutes until the mixture turns sticky and cohesive, like a smooth paste.

3. 3

   Cover the bowl tightly and refrigerate the kebab mixture for 20 minutes to firm up. While it rests, halve the tomatoes and keep them at room temperature. Bloom saffron by stirring 1/4 tsp ground saffron into 2 tbsp hot (not boiling) water; let stand 10 minutes, then measure 1 tbsp.

4. 4

   Heat a large nonstick or well-seasoned cast-iron skillet (28–30 cm) over medium-high for 2 minutes. Add 1 tbsp neutral oil and swirl to coat. With wet hands, press the meat mixture evenly into the pan in a 1.5–2 cm layer, smoothing the surface and compacting to remove air pockets.

5. 5

   Using a butter knife or spatula edge, score the meat into 8 long strips (like koobideh) without separating them. Cook undisturbed for 6–7 minutes over medium-high until the bottom is deeply browned and releases easily. If it sticks, give it 1 more minute; forcing it will tear the kebab.

6. 6

   Flip each strip carefully with a thin spatula. Reduce heat to medium and cook 5–6 minutes. Push the kebab strips to one side and place tomato halves cut-side down in the empty space; cook 3–4 minutes, then turn and cook 2–3 minutes more until softened and lightly blistered.

7. 7

   Check doneness: the thickest part should reach 71°C/160°F and juices should run mostly clear. Tilt the pan and spoon off excess rendered fat if desired. Transfer kebabs and tomatoes to a warm platter and rest 3 minutes so the juices redistribute and the texture stays juicy.

8. 8

   Melt 20 g butter in a small pan over low heat for 1 minute, then stir in 1 tbsp brewed saffron water. Brush or spoon the saffron butter over the kebab strips and tomatoes. Serve immediately with steamed rice, sumac, and fresh herbs; the saffron finish adds aroma and a classic Iranian sheen.