Prepare the Meat Mixture:
- In a large bowl, combine the ground meat with grated onion, egg, turmeric,
salt, and pepper.
- Infuse the mixture with the magic of saffron by adding the soaked saffron
threads and a bit of the soaking water.
- Knead the ingredients until you achieve a smooth, well-blended consistency.

Shape the Skewers:
- Take a handful of the saffron-infused meat mixture and mold it around flat
metal skewers, creating elongated, sausage-like shapes with an even meat
distribution.

Grilling:
- Preheat your grill to medium-high heat.
- Place the skewers on the grill, turning them occasionally to achieve a
beautiful, caramelized char on all sides.
- Grill until the kabobs are fully cooked, reaching an internal temperature of at
least 160°F (71°C).

Serving:
- Once cooked to perfection, remove the skewers from the grill.
- For an extra burst of flavor, sprinkle sumac over the kabobs (optional).
- Serve your Saffron-infused Kabob Koobideh with fragrant saffron rice,
grilled tomatoes, and a side of fresh herbs like mint and parsley.