SAEDNEWS: Shami Kebab is a cherished traditional Iranian dish, celebrated for its rich taste and crispy exterior. Achieving the perfect Shami Kebab requires carefully preparing the mixture, allowing it to rest in the fridge, shaping it correctly, and frying it to golden perfection.
According to SAEDNEWS: when meals are prepared with patience and care, the final result not only looks more appealing but also tastes significantly better. Traditional Iranian dishes such as Kufteh Tabrizi (stuffed meatballs), Ash Reshteh (herb and noodle soup), and Ghormeh Sabzi (Persian herb stew) require time and attention to achieve the perfect balance of flavors and textures.
Another classic and highly popular Iranian dish is Shami Kebab. The way the mixture is prepared, rested in the fridge, shaped, and fried plays a crucial role in its final taste and appearance. This dish is especially enjoyable when shared in gatherings. If you're planning a get-together during the holidays, preparing Shami Kebab together can be a fun and rewarding experience. In this guide, we’ll walk you through the authentic method of making Shami Kebab. Don’t miss out—stay with us until the end!
Ground beef – 400g
Medium potatoes – 4
Medium onions – 2
Egg – 1
Salt, black pepper, and red pepper – to taste
Turmeric – 1 teaspoon
Ginger powder – ½ teaspoon
Curry powder – to taste
Oil – as needed
Peel the potatoes and grate them. Do the same with the onions. Place the grated potatoes and onions in a strainer, press firmly, and remove as much excess liquid as possible.
In a large bowl, combine the grated onions and potatoes with the ground beef. Add the salt, spices, and egg, then mix well. Knead the mixture until it becomes smooth and well combined. Cover the bowl and let it rest in the fridge for 1–2 hours to firm up.
After chilling, take the mixture out of the fridge and knead it again for another minute or two. Place a frying pan over medium heat and pour in enough cooking oil for frying.
Once the oil is hot, take a small portion of the mixture (about the size of a small tangerine), shape it into a round or oval patty, and slightly flatten it. Carefully place it into the hot oil.
Arrange the patties in the pan, making sure not to overcrowd them. Allow them to fry on medium heat until they turn golden brown and fully cook through. Flip them carefully and let the other side cook until evenly browned.
Once all the Shami Kebabs are ready, transfer them to a serving plate. Enjoy them with homemade or store-bought sauces, fried tomatoes, fresh herbs, pickles, saffron rice, or warm bread.
Bon appétit!
