Tangy Persian Sour Meat Patties (Torshi Shami)

In a large bowl, combine the ground beef, grated onion, and grated potatoes. Mix thoroughly until evenly blended.

Add the eggs one at a time, mixing well after each addition until the mixture becomes cohesive and slightly sticky.

Season lightly with salt, black pepper, and turmeric. Shape the mixture into medium-sized patties.

Heat most of the oil or butter in a wide frying pan over medium heat. Fry the patties until golden brown on both sides. Remove and set aside.

In a separate pot, heat a small amount of oil or butter and sauté the tomato paste until fragrant and slightly darkened.

Add the water and bring to a gentle boil. Stir in the verjuice and a light pinch of cinnamon.

Carefully place the fried patties into the sauce so they are partially submerged.

Adjust seasoning with additional salt, pepper, turmeric, and cinnamon to taste.

Cover and simmer gently for about 20 minutes, allowing the patties to absorb the tangy sauce and become tender.

Serve hot, traditionally alongside steamed rice and optionally garnished with fried potatoes.