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In a food processor, combine 1 white onion, ½ bunch cilantro, and 1 green bell pepper. Process until blended, then squeeze out all the liquid.
Add 2 lbs ground chicken to a bowl.
Add the processed vegetable mixture (without liquid) to the chicken.
Add 1 egg, 2 tbsp panko bread crumbs, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp sumac, 1 tsp paprika, 1 tsp turmeric, 1.5 tsp salt, and ½ tsp black pepper to the chicken mixture.
Mix well and refrigerate for a minimum of 30 minutes.
Wrap bamboo skewers in foil.
With wet hands, grab the mixture and form it around the skewers, making it even all around and creating indents with your fingers.
Place skewers onto a baking sheet with pepper and onion wedges on the side.
Place into the oven on HIGH BROIL for 12-15 minutes, depending on your oven. Optionally flip halfway through.
Remove when the top is nicely charred.
Brush with melted saffron butter.
Prepare saffron basmati rice in a rice cooker.
Serve chicken koobideh over rice with warm bread and grilled onions on the side.
Sprinkle with sumac and enjoy.