Sour Persian Shami Patties with Pomegranate Molasses (Torsh Shami)

In a large mixing bowl, combine the grated onion and ground meat. Mix thoroughly until the onion is evenly distributed and the mixture looks cohesive.

Add the chickpea flour, egg, salt, black pepper, turmeric, and cinnamon. Knead with your hand for several minutes until the mixture is smooth and slightly sticky.

Divide the mixture into small portions. Roll each portion into a ball, then gently flatten to form evenly sized patties.

Heat a generous layer of oil in a wide skillet over medium heat. Fry the patties in batches, turning once, until golden brown on both sides and fully cooked. Transfer to a plate and set aside.

In a separate saucepan, combine the pomegranate molasses and water. Bring to a gentle boil, stirring until the sauce is smooth and well blended.

Reduce the heat to low and carefully add the fried patties to the sauce. Simmer for several minutes, turning gently, until the patties absorb the sauce and are well coated.

Arrange the patties on a serving platter, spoon any remaining sauce over the top, and garnish with fresh parsley or cilantro before serving.