Kabab Koobideh Morgh is a kind of pan kebab made with a mixture of ground chicken, ground onion and saffron. Pan kebabs are very easy and quick to make since you do not need any skewering or grilling. The only thing you need to do is to spread the kebab mixture across a pan, give it some time, and expect a kebab just as delicious as the grilled ones. Another popular kind of pan kebab that I have shared its recipe before (Kabab Tabei), is made with ground beef instead of chicken and is a more typical dish among Iranians.
Like any other kind of kebab, you can serve this food with either Persian Rice, or bread. Matching side dishes to serve with ground chicken kebab are Mast Khiar (yogurt and cucumber dip) or pickles like Torshi Kalam (pickled red cabbage).
Place the ground chicken in a large bowl. Grate the onion using a blender or grate and add to the bowl with salt and pepper.
Add saffron to the bowl and mix them well with your hand until it starts to look like a paste and stick to your fingers.
Spread and flatten the chicken mixture across a large grill pan and place the pan on stove over medium heat. You don´t need to add oil yet. Note that you want to have a thin layer in the pan as it gets thick when cooked.
Cover the lid and allow the kebab on medium heat for 3-4 minutes until you see the kebab is getting juicy. Lower the heat and cut the meat lengthwise into strips. Allow it to simmer over low heat for 30 minutes
Add vegetable oil. allow one side to fry, then turn the strips so both sides brown slightly.