Shami Lapeh (Persian Split Pea and Meat Patties)

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Yield: Makes 15-16 Patties

Measures

Dissolve ground saffron in 1 tablespoon of boiling water and set aside (click for How to Use Saffron).

Pick over the peas and remove any stones. Wash and drain.

Place the peas in a pot and pour 4 cups water. Cook covered over medium heat until peas are tender (add more water during cooking, if necessary). Drain and set aside.

Heat 2 tablespoons oil in a pot over medium heat. Add onion and sauté until slightly golden.

Increase heat to medium-high, add the beef and cook until brown on all sides.

Add turmeric and stir. Add 1 1/2 cups hot water. Cover the pot and bring to a boil.

Reduce heat to medium and cook until beef is a bit tender. Then season with salt and pepper, and cook until meat is completely tender. Set aside to cool to room temperature.

Place beef and peas in a large bowl; combine well. Using a food processor, grind the beef and peas mixture until smooth and soft.

Add eggs, dissolved saffron, baking powder, salt and pepper to taste. Mix well.

Take a small amount of the mixture (about 3 tablespoons) and make a small ball out of it. Flatten the ball shaping into patties, about 3/4 inch thick. Poke a hole in the center.

Heat the oil in a non-stick frying pan over medium-high heat until hot but not smoking. Reduce heat to medium. Place the Shami gently in the frying pan (making sure not to overcrowd).

Fry until they are cooked through and golden brown on each side (once you see that the bottom has turned into golden color flip them over). Add more oil, if necessary. Be careful not to overcook and burn them.

Place them on paper towel to absorb the extra oil. Then transfer to a serving dish and garnish with fresh parsley. Serve cold or hot with bread.

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