Kabab-e Morgh (کباب مرغ) — Persian Pan-Fried Chicken Koobideh

• 600 gChicken breast, skinless and boneless (cut into 2 cm cubes, then chilled)
• 200 gYellow onion (1 large; finely grated then squeezed very dry)
• 1 largeEgg (beaten)
• 2 tbspBrewed saffron (made from 1/4 tsp saffron threads bloomed in 2 tbsp hot water)
• 45 gBreadcrumbs (about 1/2 cup; plain, fine)
• 8 gSea salt (about 1 1/4 tsp fine salt)
• 1 tspBlack pepper (freshly ground)
• 45 mlVegetable oil (about 3 tbsp, for pan-frying)
• 2 tspGround sumac (plus more to serve)

Instructions

1. 1

   Prepare brewed saffron: crush 1/4 teaspoon saffron threads to a powder, then stir in 2 tablespoons (30 ml) hot water (not boiling, about 80°C/175°F). Cover and steep 10 minutes until deep orange-red. Meanwhile, grate the onion on the fine side of a box grater and squeeze firmly in a clean towel until very dry.

2. 2

   Make the chicken paste: place chilled chicken cubes in a food processor and pulse 20–30 seconds, scraping once, until finely minced and sticky (do not puree). Add the squeezed onion, beaten egg, brewed saffron, breadcrumbs, salt, and black pepper. Process 15–20 seconds more until the mixture becomes cohesive and tacky.

3. 3

   Rest for better binding: transfer the mixture to a bowl, cover, and refrigerate 30 minutes. This firms the fat and hydrates the breadcrumbs so the kababs hold together in the pan. If your kitchen is warm, chill a plate for shaping and keep a small bowl of cold water nearby for wetting hands.

4. 4

   Shape the kababs: divide the mixture into 8 equal portions (about 95 g each). With wet hands, press and roll each portion into a strip about 10–12 cm long, 3 cm wide, and 1.5 cm thick. Smooth any cracks by pressing gently; uniform thickness helps them cook through without drying.

5. 5

   Pan-fry: heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat for 2 minutes. Add 3 tablespoons (45 ml) vegetable oil and heat 30 seconds until shimmering. Lay kababs in a single layer, leaving space. Sear 3–4 minutes per side until deeply golden and the center reaches 74°C/165°F.

6. 6

   Finish and serve: transfer kababs to a rack or paper towel for 2 minutes to drain. While hot, sprinkle with 2 teaspoons ground sumac for a tangy, citrusy finish. Serve immediately with saffron rice or warm flatbread, and offer extra sumac at the table so everyone can adjust the brightness.