Sham Kabab is a delicate, spiced Persian meat patty made with ground beef or lamb, yellow split peas, and aromatic spices. Unlike grilled kebabs, Sham Kabab is pan-fried to create a crispy exterior and tender interior. This dish is a classic Persian comfort food, often served with bread, Persian rice, or fresh herbs.
Sham Kabab is believed to have originated from Persian and Mughal culinary traditions, with influences from the Indian subcontinent. The name “Sham” is linked to Sham (Levant region, including Syria and Lebanon), where similar ground meat dishes were prepared.
In Persia, Sham Kabab evolved into a soft, pan-fried kabab, using yellow split peas and potatoes to create a unique texture and hearty flavor. Unlike skewered kebabs, Sham Kabab became a staple home-cooked dish, especially in northern and central Iran.
Traditionally, Sham Kabab was made during Ramadan and special occasions, as it is nutritious, protein-rich, and filling. Today, it remains a beloved Persian dish, enjoyed across Iran and in Persian communities worldwide.
Ingredients
For the Kabab Mixture:
300g ground beef or lamb
1 cup yellow split peas (chana dal)
1 medium onion, grated
1 medium potato, boiled and mashed
1 egg (for binding)
2 tbsp chopped parsley (optional)
½ tsp turmeric
½ tsp cinnamon
½ tsp black pepper
½ tsp salt
½ tsp ground cardamom (optional)
1 tbsp lemon juice or vinegar (for slight tanginess)
2 tbsp flour or breadcrumbs (if needed for consistency)
For Frying:
½ cup vegetable oil
Directions
Prepare the Split Peas:
Rinse the yellow split peas, then boil them in salted water for 20-25 minutes, or until soft. Drain and mash them into a thick paste. Set aside.
Prepare the Meat Mixture:
In a large bowl, mix ground meat, grated onion, mashed potato, and split pea paste. Add turmeric, cinnamon, black pepper, salt, cardamom, lemon juice, and parsley (if using). Mix well, then add the egg and flour to bind the mixture. Knead until a smooth, firm yet pliable mixture forms. Cover and refrigerate for 30 minutes to help it hold its shape.
Shape & Fry the Kababs:
Take small portions of the mixture and shape them into round, slightly flattened patties. Heat oil in a frying pan over medium heat. Fry each kabab for 3-4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to remove excess oil.
Serve:
Serve hot with Persian flatbread (Lavash or Sangak), fresh herbs (Sabzi Khordan), or rice (Chelow). Garnish with lemon wedges, sumac, or pickled vegetables (torshi) for added flavor.
