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Grate the onion and squeeze out the juice.
In a bowl, mix the lamb mince, grated onion, salt, black pepper, ground turmeric, red sumac, and saffron water.
Cover the mixture and refrigerate for 30 minutes.
Divide the mixture into tennis ball-sized portions and shape them into sausage-like skewers.
Grill the skewers, flipping every 30 seconds, until cooked through, about 3-4 minutes.
Serve the kabab koobideh with Persian rice, grilled tomatoes, and chili peppers.
Drizzle with saffron butter and garnish with onion rings, fresh mint, and red radish.