Kabob Koobideh (Persian Beef Kebab Recipe)

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1. 1Step 1: Grate the onion into a fine mesh sieve and let it drain. Alternatively, place the grated onion in a towel and squeeze out the water.
2. 2Step 2: In a large bowl, add the ground beef, grated onion, minced garlic, paprika, sumac, salt, pepper, and turmeric. Mix really well. At this point, you can fry up a small amount in an oiled pan and taste it for seasoning. Adjust the seasoning. Optional but recommended: Place the meat mixture in the fridge, covered with plastic wrap, for 2 hours.
3. 3Step 3: Add a pinch of saffron threads to a small bowl. Crush them with the back of a spoon or a muddler. Add 2 ice cubes to the bowl and let the saffron infuse.
4. 4Step 4: In a small frying pan, melt the butter and then add the infused saffron. Set aside for later. Note: If you prefer, you can use olive oil instead of butter or use a combination.
5. 5Step 5: Grab a small handful of meat and carefully yet confidently massage it around the skewer. You must use flat Persian style skewers for this recipe. The slat skewer helps keep the meat on and cooks it evenly from the inside out as the metal heats up. If you don't have this type of skewer, don't worry; you can simply form logs with your hands and cook those off without a skewer. To get that signature indentation, use your thumb and index finger to press down on the meat every inch or so.
6. 6Step 6: Grill the skewers on hot coals on a gas grill. Turn the skewers over to get char on both sides.
7. 7Step 7: When the meat is almost cooked through, brush the saffron butter on both sides. This will add a depth of flavor to the meat.
8. 8Step 8: While the meat is grilling, take the opportunity to grill your side vegetables. Onions, tomatoes, and peppers are traditional. Rub them with a little olive oil and grill them to your preferred doneness.
9. 9Step 9: Plate up the grilled Koobideh kebabs with saffron rice and the grilled vegetables. Garnish with more sumac and chopped parsley.