Sheet Pan Koobideh Kebab – A Weeknight Persian Delight

Ingredients

• ½ tsp Saffron ( Ground to a powder in pestle and motor)
• Large Pinch Sugar
• ½ cup Ice Cold Water
• 2 lb Ground Lamb or Beef (or a combination of the 2, Twice Ground, (15% Fat - I use Lamb Shoulder) at room temperature)
• 2 Onions (grated (squeeze out excess juice using a fine mesh strainer or muslin cloth - reserve the juice!))
• 1 ½ - 2 tsp Salt (Adjust to taste)
• ½ tsp Bicarbonate of Soda
• 1 tbsp Sumac
• 1 tbsp Ghee
• 1 tsp Ground Black Pepper Coarse (Coarse)
• 2 tbsp Saffron Water (from the bloomed Saffron, must be cold)
• 2 - 3 cloves Garlic (crushed)
• 30 g Butter (melted)
• 1 ½ tbsp Lemon Juice
• 1 ½ tbsp Saffron Water (from the bloomed Saffron liquid)
• ½ - 1 tbsp reserved Onion Water
• Pinch Salt
• Pinch Ground Black Pepper

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