Classic Persian Shami Kotlet with Split Peas

Heat a small amount of oil in a pot over medium heat. Add the sliced onion and sauté until soft and lightly golden.

Add the minced meat and cook, stirring frequently, until the meat releases its juices and the liquid evaporates.

Pour in about 2 cups of water, reduce the heat, cover, and simmer until the meat is fully cooked and very tender.

Meanwhile, cook the split peas in a separate pot with enough water and a pinch of salt until completely soft. Drain thoroughly.

Combine the cooked meat mixture and split peas. Grind or mash until smooth and cohesive.

Transfer the mixture to a bowl. Add the eggs, chickpea flour, salt, and black pepper, mixing well until a thick, uniform batter forms.

Heat oil in a frying pan over medium heat. Shape the mixture into oval patties, gently making a small hole in the center of each to help them cook evenly.

Fry the patties in batches until golden brown on both sides. Remove and drain briefly on paper towels before serving hot.