Saed News: Manjili Shami is a delicious and juicy Northern-style Shami made by combining meat patties with a sauce of pomegranate paste, walnuts, olive oil, and more.
Saed News Cooking Service Report:
Traditional foods represent the culture and customs of each region. Northern Iran, blessed with abundant natural resources, boasts the most diverse and delicious dishes, which are highly popular and nutritious. Among them, Gilani cuisine is considered the crown jewel of northern foods, known for its variety in taste, aroma, and presentation. A few years ago, Rasht was officially recognized as a UNESCO Creative City of Gastronomy.
One of the region's delicious dishes is Shami Manjili, which differs from regular cutlets and Shami varieties. After cooking, this Shami is placed in a sauce made from olive oil, walnuts, and pomegranate paste, making it juicy and flavorful. It is typically served with Kateh (Persian-style rice). If you enjoy preparing local dishes, follow along for a step-by-step guide to making this incredibly delicious and unique Shami Manjili.
Ground meat: 500g
Chickpea flour: 2 heaping tablespoons
Egg: 1
Onion: 1
Dried or fresh mint: 2 tablespoons
Salt, black pepper, turmeric: As needed
Oil for frying: As needed
Onion: 1
Garlic cloves: 3
Walnuts: 1 cup
Mild pomegranate paste: 2 cups
Water: 1 cup
Olive oil: ½ cup
Salt and black pepper: As needed
Cilantro: 1 bunch
Fried potatoes and tomatoes (for garnish): As needed
Prepare the Shami:
Grate the onion and mix it with ground meat, salt, black pepper, turmeric, and chickpea flour in a bowl. Knead the mixture well.
Heat some oil in a frying pan.
Take a small portion of the meat mixture (about the size of a small tangerine), shape it into a round patty, and place it in the hot oil.
Fry both sides on medium heat until golden brown, then remove from the pan.
Prepare the Sauce:
Peel the onion and garlic, then blend them in a food processor.
Add walnuts, cilantro, olive oil, salt, and black pepper and blend until smooth.
Pour the mixture into a deep pan or pot and place it on the stove. Let it simmer for about 45 minutes until it thickens and develops a deep color.
Cook the Shami in the Sauce:
Place the fried Shami patties into the sauce.
Spoon some of the sauce over the patties and let them cook for another 30 minutes, allowing the flavors to fully absorb.
The sauce should thicken, and the Shami should become tender and juicy.
Serving:
Serve the Shami Manjili with Kateh (Persian-style saffron rice) and garnish with fried potatoes and tomatoes.
Enjoy your delicious Northern Iranian dish!
Olive oil is highly valued for its nutritional benefits. However, due to its high price, it is often mixed with other oils in the market, reducing its quality. Here are three expert-recommended ways to identify pure olive oil:
Smell Test:
High-quality olive oil should smell like fresh olives, apples, or grass, depending on the type and harvest time.
If it has a metallic or rancid odor, it is likely of poor quality or expired.
Taste Test:
Take one spoonful of olive oil and swish it around in your mouth while inhaling air.
You should experience a sharp bitterness and spiciness in your throat, sometimes causing a cough.
The bitterness and spiciness should fade after one minute, leaving a pleasant aftertaste.
High-quality olive oil does not leave an oily feeling in the mouth.
Color Test:
Pure olive oil should have a yellow-green hue.
However, color alone is not a reliable indicator of quality, as some manufacturers may alter it.
Pomegranate paste is made from pomegranate seeds and comes in two flavors: sour and mildly sweet (mild).
It should be dark in color but not too black, which indicates overcooking.
Good-quality pomegranate paste should not be overly thick or have a fermented smell.
For the best results in Shami Manjili, purchase homemade pomegranate paste from trusted sellers or organic food stores.😊
