Split Pea Cutlet ( Shami Rashti )

Split Pea Cutlet ( Shami Rashti )

In Persian cuisine any fried pan mix of meat and other stuff like beans with egg is called cutlet or shami. Split pea cutlet is from Northern part of Iran which is very popular during the month of Ramadan in almost most Iftar table.

Cutlet is usually mix of row ingredients but this shami is a combination of cooked meat and peas and then mix with egg and pan fried.

You should plan a head and make the mix hours ahead and give it a time to get cold or at least room temperature.

To make the shami batter you need beef shoulder, bottom round roast, or sirloin and split pea. You can also use chick peas, white beans or mix of them.

 Course: …………………………………………….Main Course

 Cuisine: ……………………………………………Persian

 Batter Preparation Time: ………………..2 hours

 Cook Time: ………………………………………20 hours

 Total Time: ………………………………………2 hours and 20 minutes

 Servings: …………………………………………20 Pieces

Ingredients

Beef sirloin or shoulder ……………………..1/2 lb

Split pea……………………………………………..1/2 lb

Potato………………………………………….……..1 medium

Onion…………………………………………………..1 medium

Egg……………………………………….…………….3

Turmeric …………………………………………….2 tsp

Baking soda ( Optional )………………………1 tsp

Salt & pepper………………………………………to taste

Oil……………………………………………………… for cooking

How to make

  • wash split pea and soak in a bowl of water.

 

 

  • In a big pot or pressure cooker cook meat with chopped onion, turmeric and a little bit salt and 2 cups of water to half way cooked.

 

 

  • Rinse split pea and add it with a potato ( don’t peel off )to the meat and cook until all ingredients get completely cooked and all the broth get vaporized.

 

 

  • Let it get cold, peel the potato and blend them in the food processor. ( Check the note below )

 

 

  • Add eggs, turmeric, salt and pepper and baking soda ( optional) to the batter and whisk well.
  • Fry them in a circle shape in a pan.

 

Notes

  • The lesser amount of peas or beans makes it more elastic and wise versa, more amount of peas make it more fluffy. The same amount is recommended.
  • The best texture for mix is when you mash the meat separately with masher and blend the rest with food processor and mis them together with spatula.
  • As it is time taking to cook this batter, you can save the mix in frizzer for later before adding eggs. Defrost it later and add eggs and spices to get ready to fry. In busy day schedule you can make the batter and keep in fridge for 3 days, then the frying step doesn’t take long.
  • If the batter is to wet you can add chickpeas flour or if its dry add more eggs.
  • You can serve it with flat bread, fresh herbs and feta cheese.

 

 

Published by

Leave a comment