Restaurant-Style Kebab Koobideh

Method

1. Squeeze all the excess loose juice out of the onions so the kebab mixture does not get too wet.
2. Add the onions to the lamb mince; the onion-to-meat ratio is about 30%, much higher than in any other kebab, and it is the main source of juiciness.
3. Add 1 1/4 tsp salt and 1/2 tsp black pepper to the meat and onion mixture.
4. Knead the mixture for over 10 minutes, without stopping, until it turns into a sticky paste with the same springy texture as sausage meat.
5. Keep the mixture cold right up until it goes on the grill, otherwise the kebab will dry out.
6. For the saffron water, grind 10-15 saffron threads with a pinch of salt, add 2-3 tbsp hot water and let it steep.
7. For the saffron glaze, mix 1 tbsp butter, 1 tbsp saffron water and 1 tbsp onion juice.
8. Shape the cold mixture onto flat skewers into long koobideh kebabs.
9. Grill the kebabs over high heat, turning them, until they are nicely browned all over.
10. Brush the saffron glaze generously on both sides of the kebabs to keep them shiny and juicy.
11. Serve the koobideh with saffron rice and a charred tomato.