Shami Aarde Nokhodchi (Chickpea Flour Patties)
Shami is very similar to Kotlet (in my opinion anyhow) and is pretty good eaten alone or with bread. The most popular Shami is Shami Aarde Nokhodchi, which as its name implies is mainly made with chickpea flour. I typically buy the chickpea flour from International or Persian grocery stores.
In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:
Crisp Texture Secret: Dice vegetables into uniform jewel-sized cubes and dress with fresh lime juice, verjuice (ab-ghooreh), and olive oil shortly before serving. Wash and thoroughly dry fresh herbs so every bite stays bright and crisp.
Ingredients
مواد لازمStep-by-Step Instructions
طرز تهیهSource: Printed from PersianRecipes.com — View full photos, Persian pantry tips, and interactive serving scaling at:
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Kookoo Sibzamini (Persian Potato Frittata)
Kookoo is basically a type of Persian Frittata and I finally decided to make Kookoo Sibzamini (potato); however it came out really thin cause I used a large frying pan and only 2 large potatoes :P. Below I have provided the exact ingredients needed for a large frying pan so yours turns out nice and thick!
Kookoo Sabzi (Herb Frittata)
This is a simple Kookoo Sabzi recipe… there are a few different ingredients that can be added to vary it, but Kookoo is essentially a Persian vegetable souffle or frittata with lots of fresh herbs mixed with eggs. In fact, many times I have eaten Sabzi Polo ba Mahi and Kookoo Sabzi together. Very tasty 🙂!
Dolmeh (Stuffed Grape Leaves)
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