Translated by, Samira Hasanzadeh
Source: rasekhoon.net


 

Shami is a kind of Persian cutlet which follows the same recipe.
The amount of the ingredients below will be enough to make 40 crispy Shamis, that is it serves 10. If the number of people are few, do halve this amount. You can even apply a quarter of the recipe ingredients. But if you like to make great cutlets, you are not recommended to change the amount.
Ingredients
500 g Chicken breast
500 g Split peas
5 eggs
1 1/2 dessertspoon Baking yeast
2 tablespoons Brewed saffron
Salt, black and red chili pepper, and turmeric powder for seasoning
1/2 glass chickpea flour, you might have to add to this amount
Oil for frying
Directions
Cook split peas in salted water and allow till a little water is left.
Separately, put chicken breast, one laurel leave, one full onion in a pot with enough water. Sprinkle in salt and turmeric powder and put inside a cinnamon stick. Allow to cook.
Once water is evaporated and chicken is done , switch off he heat and remove Laurel and cinnamon stick.
Put the baking yeast in lukewarm water till dissolved. The amount of water should be enough to prevent it from getting lumpy. Allow to puff.
Once cooked split peas and chicken are cool to handle, grind them 3 times.
Take a mixing bowl and add the prepared yeast into the mixture of ground chicken and split peas. Crack in the eggs. And sprinkle in red and black pepper powder. Don't forget to add in the chickpea flour as well as the brewed saffron. Mix them well. Knead well with your palm. Keep the mixture aside ha half hour and then set a non-stick frying pan on the heat. Take a walnut-sized piece off the mixture and make a patty, flat and round. Make a hole with your finger in the center. Put the cutlet in hot oil and fry on both sides. If your cutlet was cracked after frying, add in a little chickpea flour to the mixture and knead. Do all the cutlets in the pan. Since the ingredients are cooked there is no need to over fry.
The Fried cutlets grow in size and become very crispy due to baking yeast. Serve hot with fresh Persian bread and fresh basil leaves. Bon Appetit!
Note,
Be careful when purchasing baking yeast at the stores. Some are out of date and won't puff in water. Keep the baking yeast in the fridge to preserve its quality.