For the chicken koobideh (serves 4-6):

• • 2 pounds ground chicken thighs (preferred for moisture and flavor)

• • 1 large yellow onion, grated and excess liquid squeezed out

• • 3 cloves garlic, minced

• • 1/4 cup finely chopped fresh parsley

• • 2 tablespoons olive oil

• • 1 tablespoon ground sumac (can substitute with 1 tablespoon lemon zest + 1/2 teaspoon black pepper)

• • 2 teaspoons kosher salt

• • 1 teaspoon freshly ground black pepper

• • 1 teaspoon ground turmeric

• • 1/2 teaspoon ground saffron dissolved in 2 tablespoons hot water (optional but recommended)

• • 1/4 teaspoon ground cinnamon

• • 1/4 teaspoon ground cardamom

For serving:

• • 6–8 flatbreads (lavash or pita)

• • 1 large tomato, sliced

• • 1/2 red onion, thinly sliced

• • Fresh herbs (mint, basil, and parsley)

• • Lemon wedges

• • Plain yogurt (Greek or regular)