How to make Shami Kabab

Why cooks start here

Shami Kabab is cooked the way pan kebabs cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a persian family cook actually puts it on the table.

Shami Kabab is a cherished staple in Persian households, often appearing at family dinners where the emphasis is on comfort and shared enjoyment. Unlike skewered kebabs, these are prepared in a pan, echoing the home-cooked warmth that defines many Persian meals. The recipe has been passed down through generations, capturing the essence of home cooking with its simple yet satisfying ingredients. The kababs are tender, with a soft interior that balances the richness of ground beef and the subtle earthiness of split peas. A hint of turmeric weaves through each bite, while finely grated onion adds moisture and depth. Salt is added by intuition, ensuring each kabab is perfectly seasoned. Generously portioned, they invite diners to reach in and savor the warmth of a well-loved recipe.