Shami
Shami Kebab
شامی کباب
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 2 h
- Makes
- 4 servings (Estimated)
- Kind
- Shami
- Where it is eaten
- Eaten across Iran
- Serving
- 250 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- ground meat 400 g
- yellow split peas 140 g
- flour gluten 300 g
- onion 200 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Marinate/rest meat before grilling
Method
The recorded steps contradict this dish's own cooking method, so they are not shown. They are being rewritten.
Cook's notes
Remove excess moisture from vegetables or potatoes so the mixture is not loose. The oil should be hot but not smoking so the inside and outside cook evenly.
Background
This dish belongs to the broader Iranian culinary repertoire and is prepared across the country with family and regional variations. Its cultural identity is tied more to home tables, gatherings, or everyday cooking than to a single local origin.
Nutrition
| Energy | 400 kcal |
|---|---|
| Protein | 22 g |
| Fat | 22 g |
| Carbohydrate | 28 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0030 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods