Main Dishes🌿Herbaceous & Earthy Fenugreek

Torsh Shami

ترش شامی گیلانی

This type of Shami is a bit different than the other types I have made. Even though it is fried and all like kotlet and shami, at the end Torsh Shami is cooked with tomato sauce which then it becomes soft. Its really good and goes well with bread and sabzi, or rice. You can even eat it plain.

Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 min
Servings
4 servings
Difficulty
Medium
Torsh Shami
The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Warm Sangak or Lavash BreadSteamed Basmati Rice (Chelo)Sabzi Khordan (Fresh Herbs)Torshi-e Sir
✨Persian Kitchen Tradition

Layering Aromatics: Build flavor from the ground up with golden caramelized onions (piyaz dagh), earthy turmeric bloomed in warm oil, and patience over gentle heat—allowing herbs, spices, and tart accents to meld into a balanced bite.

Ingredients

مواد لازم
Servings Stepper
4 servings
Unit System
Prep ready: 0 of 11

Step-by-Step Instructions

طرز تهیه
1
Make the patty mixture: In a bowl, soak breadcrumbs in milk with baking soda. Add grated onion, ground beef, eggs, salt, pepper, and a pinch of turmeric. Knead thoroughly with your hands until well blended and sticky.
2
Shape and fry: Heat oil in a frying pan over medium heat. Take tangerine-sized amounts of the mixture, flatten into round patties in your hand, and poke a hole in the center. Fry on both sides until golden brown. Once fried, transfer to a plate.
3
Make the tangy tomato sauce: If using tomato paste, dissolve 2 tablespoons in 2 cups of hot water, then stir in lemon juice (or ab ghooreh), salt, and pepper.
4
Simmer in sauce (“Maghz Pokht”): Place all the fried patties into a pan and pour the tangy tomato sauce over them. Cover and simmer on medium-low heat for 30 to 45 minutes until the sauce thickens and the shamis become completely tender all the way through (maghz pokht!).
5
Serve: Serve hot with warm bread, fresh herbs (sabzi khordan), torshi, or over steamed rice 🙂.
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