Classic Persian Shami Lapeh Patties

Place the meat in a pot with one onion and enough water to fully cover. Simmer over medium heat until the meat is completely tender and the liquid has mostly evaporated. Drain well and allow to cool slightly.

In a separate pot, cook the split peas with the second onion and enough water to cover. Cook until the peas are very soft and all remaining liquid has evaporated.

Grind or finely process the cooked meat and cooked split peas separately until smooth and paste-like.

Transfer both mixtures to a large bowl. Add the eggs, salt, black pepper, cinnamon, and dissolved saffron.

Knead the mixture thoroughly by hand until it becomes firm, smooth, and cohesive.

Take portions about the size of a tangerine, roll into balls, then gently flatten into thick patties.

Press a small indentation into the center of each patty to ensure even cooking during frying.

Heat the oil in a small, deep pan over medium heat. Fry the patties in batches, turning carefully, until deep golden brown on both sides and fully cooked through.

Remove and drain briefly on paper towels before serving.