Shami Roodbari Recipe | Easy and Delicious
Today at Takrecipe, we are making another authentic dish from Persian cuisine. Shami Roodbari is one of the delicious dishes of the Caspian Sea region of Iran and the city of Roodbar. In fact, Roodbari Shami is a kind of meat dish that is very similar to pan kebab, but because of the different vegetables used in its preparation, it creates a unique flavor and taste. This dish is super easy to make and a good choice for dinner. Stay with us to learn how to prepare Shami Roodbari like Iranians.
|Ingredients for four people|
|Minced meat||500 g|
|Tomato paste||1 tbsp|
|Olive oil||2 tbsp|
|Salt||As much as required|
|Black pepper||As much as required|
|Turmeric||As much as required|
Shami Roodbari Recipe
First, peel and grate the onions with a fine grater and squeeze their excess juice by hand. Then add the grated onion, minced meat, salt, black pepper, and turmeric in a large mixing bowl.
To prepare this dish, the people of Roodbar use Indigenous herbs such as Khalavash and Chochag. Still, because these are difficult to find in other countries, we use a combination of basil, parsley, and coriander. You can also use mint if you like. Wash and finely chop the vegetables and add them to the minced meat bowl.
You can also add an egg to the mixture. The egg will make your Shami ingredients stick together and make them puffy and tender. Mix and knead the ingredients well with your hands until they are combined and uniform. Then cover the bowl and refrigerate it for about 2 hours.
Then take the Shami out of the fridge. Put a pan on low heat, and add some oil. Let the oil get hot; this will help the Shami not stick to the pan and use less oil.
Take a small amount of the mixture, about the size of a small tangerine, and shape it into a round or oval shape with your hands. You should flatten it a little until it gets about 5 millimeters in thickness. Then put it in the pan and do the same for the rest of the Shami mixture.
Fry them on each side for about 5 to 7 minutes on low heat until they are thoroughly cooked inside and crisp outside. Do the same for all the Shami, and then put them on a rack or a paper towel to dab off the excess oil.
To prepare the sauce, peel the tomatoes and chop them finely or puree them with a blender. Then put a suitable pan on the heat and add some vegetable oil.
Add the tomato paste to the pan and sauté it well until it gets darker. Then add the pureed tomato with some aromatic herbs, salt, black pepper, and turmeric to the pan and let the sauce thicken up.
After the sauce reaches a nice thickness, gently put the Shami kebabs in the sauce, put the lid on the pan, and let it cook slowly for 45 minutes to an hour.
Finally, put the Shami Roodbari and tomato sauce in your favorite dish and serve it with pickles, lettuce, and rice or bread. Enjoy your meal.
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