Shami is often referred to as a meat patty, though realistically it is more about herbs and ground walnuts than it is about the meat. Throughout Iran, you will find a multitude of Shami varieties using different types of meat, often with added chickpeas, yellow split peas, or red lentils.
This version from the Caspian Sea region was one of my favorite dishes when I was growing up. Though I had no idea of the effort that went into preparing them, I knew there was something very special about these patties. There was nothing ordinary about them: Mom used her finger to poke a hole in their centers, so they came in a form you’d more often associate with a bagel or a donut. And all the herbs transformed the meat into something incredibly tasty, rich, and aromatic. I can still remember the scent that would emanate from the kitchen, signaling that mom was cooking Shami again!Continue reading “Shami – Herb and meat patties”