Pan-Fried Persian Chicken Koobideh (Kabab-e Morgh)

Place the chicken breast and onion in a meat grinder or food processor. Process until extremely smooth and uniform; for the best kebab texture, scrape down the sides and grind once or twice more.

Transfer the mixture to a mixing bowl. Add the egg, brewed saffron, breadcrumbs, salt, black pepper, and sumac if using. Knead the mixture thoroughly with your hand until cohesive, sticky, and well combined.

Heat a wide pan over medium heat and add a thin, even layer of oil. Allow the oil to heat until shimmering but not smoking.

Lightly oil your hands and shape the mixture into long, flat rectangular kebabs about 20 cm (8 inches) long and no more than 0.5 cm thick.

Carefully lay the kebabs in the hot pan. Fry over medium heat, turning gently, until both sides are golden brown and the chicken is fully cooked through.

Remove from the pan and transfer to a serving platter. Serve hot with rice or flatbread.