(Persia Digest) – Shami puk is a recipe from Guilan Province in northern Iran which can be made in a short time. It is a delicious meal for parties.

The people of northern Iran serve the dish with bread and paneer traditionally made in this region.

Ingredients (serves 4)

500g Lean lamb

550g Split peas

1 Medium onion

4 Large eggs

1 tbsp ground, dissolved saffron

Water

Oil

Salt, pepper, turmeric to taste


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Soak the split peas for a few hours and change the water a number of times. They must be soft enough to melt away in the shami. Drain the split peas once they have been cooked. Wash and cook the lamb with an onion cut in half in sufficient water; add turmeric and pepper. The water must be completely absorbed by the end of the cooking time. Allow the lamb to cool down.

Mix the lamb and split peas in the food processor. Then add the eggs, dissolved saffron, salt, pepper, and turmeric to the mixture and knead until all the ingredients are thoroughly mixed. It is best to leave the mixture in the fridge for an hour. Cover with cling film. Bring out and take enough of the mixture the size of a walnut in your hands. Make into a round, flat shape with a hole in the middle. Pour some oil in a frying a pan and fry the shami when the oil is hot. Once the shami is golden, take out and place on a dish. This can be served with bread. Bon Appetit!

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