Ingredients:

  • 1 kg ground beef (80/20 lean-to-fat ratio)
  • 2 large yellow onions (grated and squeezed dry)
  • 2 tbsp ground sumac
  • 1 tsp ground turmeric
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1/2 tsp saffron threads
  • 2 tbsp hot water
  • 50g unsalted butter

Instructions:

  1. Grate the yellow onions into a fine pulp using a box grater or food processor. Place the pulp in a fine-mesh strainer or cheesecloth and press aggressively to remove all excess liquid until only a dry pulp remains.
  2. In a large chilled mixing bowl, combine the cold ground beef, dried onion pulp, sumac, turmeric, salt, and black pepper.
  3. Knead the meat mixture vigorously for 10 minutes. This develops myosin proteins, creating a 'cold emulsion' that helps the meat bind to the skewer. The meat should become pale and tacky.
  4. Cover the bowl and refrigerate the meat mixture for at least 1 hour to firm up the fats.
  5. Bloom the saffron threads in 2 tablespoons of hot water, then stir in the melted butter to create the basting glaze.
  6. Divide the meat into 8-10 equal balls. Mold each ball onto a wide, flat stainless steel skewer (Varesh), using wet hands to create the signature indentations along the length of the meat.
  7. Grill over high heat charcoal (Mangal) or under a high-heat broiler for 8-10 minutes, flipping every minute. Baste frequently with the saffron butter glaze during the last 2 minutes until a mahogany crust forms.