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Herb and meat patties
5 from 25 votes
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Iranian, Persian
Servings 15 patties


  • 1.5 pound beef, chuck roast or round
  • 2 onions, quartered
  • 2 1/2 cups water, adjust as necessary
  • 2 bunches fresh parsley, the tougher end of the stems removed
  • 2 bunches fresh cilantro, the tougher end of the stems removed
  • 8 green onions, or about 1/2 cup green Nira
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper, ground
  • 1/2 teaspoon turmeric, ground
  • 1 cup walnuts, ground
  • 2 eggs
  • 1/2 cup oil, adust as needed for fying


  • Place the beef, onions and water in a large pot and bring to a gentle boil.
  • Simmer on low heat, covered, for 1 hour.
  • Add the herbs, 1 teaspoon of salt, the pepper and turmeric, and continue to simmer for another 15 minutes.
  • At this point, there should not be a substantial amount of liquid left in the pot.
  • Using a colander, strain the mixture and press lightly to extract as much moisture as you can so that the meat mixture is not too wet. Set aside.
  • Place the walnuts in the food processor and pulse until you have a fine ground. Remove and place in a medium-sized mixing bowl.
  • Place the meat and herbs mixture in batches in the food processor and pulse until you have a roughly ground meat texture. Take extra care to not over process while also making sure there are no pieces of herbs or chunks of beef visible.
  • Remove and add to the ground walnuts in the mixing bowl.
  • Add the remaining 1/2 teaspoon of salt and the eggs, and mix well with your hands.
  • Begin forming the meat patties by removing roughly 3-4 tablespoons of the mixture and rolling them into a ball. Using the palm of your hand, press the ball down to form a patty that is no thicker than 1/2 inch.
  • Using your finger, push a hole through the center of the patty to create a patty that resembles a bagel. Continue until all the patties have been properly formed.
  • Heat a large frying pan over medium-high heat and add enough oil to fry the patties about 4 minutes on each side.
  • Remove from the pan and place on paper towels to remove any excess oil. Repeat until all the patties have been fried.
  • Shami is served with Persian steamed rice or flatbreads, along with a platter of fresh herbs and a side of yogurt.
Keyword fresh herbs, meat patties, shami
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