Northern Iran classic · Fried then simmered
Shami Kabab Recipe (Iranian Shami Patties)
Grind peas fine. Hole in the centre. Fry, then sauce.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenIranian shami are tender patties of minced lamb and ground split peas, pressed thin with a finger hole in the middle, fried and often finished in tomato sauce. They split while frying when the peas are coarse. The fix is soaking and grinding the raw peas fine, kneading well, and frying in medium oil.
The 3 laws of shami kabab
Why this recipe works
Whole peas
Fine peas bind the meat.
Solid disc
The hole helps even cooking.
Dry patties
Sauce keeps them soft.
Shopping and prep list
Ingredients
Shami
Sauce
The NineFoods shami gauge
Will the patty hold?
Shape one and fry it as a test.
Method · 3 stages
Step by step
Mix
- Combine mince, ground peas, onion, eggs, spices and soda.
- Knead 5 minutes and rest.
Fry
- Shape thin discs with a hole in the middle.
- Fry until golden. Use the gauge above.
Simmer
- Fry tomato paste, add water and lemon, lay shami in and simmer.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Coarse peas.
Fix next time
Grind soaked peas very fine.
Why
Overfried.
Fix next time
Fry to golden, then simmer in sauce.
Why
Under-salted.
Fix next time
Taste a test patty.
Why
Oil too cool.
Fix next time
Fry at medium hot.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Lamb | Main | Beef |
| Split peas | Binder | Chana dal |
| Tomato sauce | Finish | Serve dry with lemon |
| Frying | Cooking | Bake at 200 C |
After the meal
Serve, store, reheat
Serve with
Rice or bread, pickles and herbs.
Store
Fridge 4 days.
Reheat
In the sauce, covered.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (will the patty hold) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Shami Kabab FAQ
How is Iranian shami different from Pakistani shami kabab?
Iranian shami uses raw ground split peas and minced meat; Pakistani uses boiled meat and chana dal.
Why is there a hole in the middle?
It helps the thick patty cook evenly.
What is shami rashti?
A version from Rasht made with beef and served in tomato sauce.
Can I freeze shami?
Yes, fry and freeze up to 2 months.