How to cook sour Shami (Shaami Torsh)? – Iranian delicious food
The highest Persian food recipe variety in Iran can be found in Gilan province. It may be strange that 170 kinds of local food are cooked in this province, which alone can be a complete cookbook. The highest variety of Persian food recipe in Iran can be found in Gilan province. Mirza Ghasemi, Torshi Tareh, Baghela Ghatogh, Fesenjan, Anarbij, Goli Ghorobaj and Kal kabab are among these foods. Nobody knows which one to choose from among all these tasty and delicious flavors. Stop thinking and pick one. Do not worry you have enough time to bake all these different dishes. We introduce a Persian kookoo recipe as Torsh shami.
- Half-pound milled veal
- Medium grated onion 1
- Chopped parsley 1/2 cup
- Egg hound 1 pc
- Baked potatoes and peeled 2 pcs
- Water Ghora 1/2 cup
- Saffron is dried enough
- Enough oil
- Salt and pepper enough
First, pour the meat in a large bowl (so that you can grasp the material easily). Put other ingredients including onions, parsley, eggs, salt and pepper. Add Saffron after Preparation. To prepare the saffron, dissolve it in a little boiling water and give it time to dip and paint. Grind the potatoes. With a clean hand (or gloves), grip the material so that it is thoroughly mixed and completely homogeneous. Apply about 5 teaspoons of fried oil in wells and allow them to get completely hot before adding them. Be sure to have a frying pan. Spread some of the dish in your palm and slowly throw it in oil. For each dinner, fry for 3 to 4 minutes and remove the pan. After finishing frying, bring the shami back to a pan and add them to it and add Verjuice and close the pan. Let shami cook for very little heat for 25-30 minutes. At the end take a circle of five tomato and then fry them, then place a dip on the fried dumplings to make hot tomato juice and become much more delicious. Pick up water of onion and water of potato after graying. Adding a little flour to your dish will make your shami more delicious.