Persian Pan-Seared Ground Meat Kebab (Kabab Goosht Charkh Kardeh)

Place the ground meat in a large mixing bowl. Add the finely grated onion (with its juices), salt, black pepper, turmeric, bloomed saffron, sumac, and chopped parsley. If using, add the bread crumbs to help bind the mixture.

Using your hands, mix thoroughly for 2–3 minutes until the mixture becomes sticky and cohesive. This step is key to a tender, well-textured kebab.

Heat the olive oil or melted butter in a wide non-stick pan over medium heat until shimmering but not smoking.

Add the meat mixture to the pan and spread it evenly in a thin layer. Cook gently for 10–15 minutes, stirring and breaking it up with a fork so it browns evenly without burning.

Reduce the heat to medium-low and continue cooking until the meat is fully cooked, juicy, and fragrant, with no pink remaining.

Remove from the heat and let the kebab rest for 2 minutes before serving to allow the juices to settle.