Torsheh Shami

The dish, tried in Rasht, Gilan Province, is very popular. The potatoes in the cuisine, make it quite economical.
Ingredients
Serves 4
Calf meat, ground, 500 g
Onion, medium, grated, 1 no
Egg, 1 no
Parsley, finely chopped, 3 tablespoons
Potato, medium, Boiled, 1 no
Liquid Oil, as required
Unripe grapes juice, 1/4 cup
Salt and pepper, as per taste
Directions
Grate the onion, drain its water and mix together with ground meat, parsley and egg. Also grate the potato and add into the mixture. Knead with your palms till all the ingredients are combined. Adjust it's taste with salt and pepper.
Take an egg-sized ball off the mixture and spread on your palms. It should be almost 2 cm thick. Repeat with the remaining mixture.
Pour Oil in a non-stick frying pan and put the circles , called Shami, inside. Fry each side. After 5 minutes turn over and do the other side. Remove Shami from the pan and place on paper towel till its excess oil is absorbed. Once you have done all Shamis, turn them back to the pan again and pour in unripe grapes juice and cook on the medium heat for 15 minutes with the lid on. Once ready, remove to a desired dish and serve either with Polo and Katteh or fresh Persian bread. Don't forget to put a dish of olives on the table as well. Bon Appetit!