This Shami Baboli Saffron Mazandaran Province Recipe combines slow-cooked meat, yellow split peas and the fragrant herbs used around Babol. The mixture is bound with eggs, seasoned with saffron, shaped into thick patties and fried gently until the centres are cooked.

Shami Baboli patties with split peas Mazandaran herbs and saffron

What distinguishes this regional Persian shami from a plain meat patty is its herb mixture. Cooks in Mazandaran use local mountain and coastal herbs when available; coriander, mint, chives and garlic leaves provide a practical base when the full regional mixture is hard to find.

Ingredients for shami Baboli

  • 500 g boneless lamb, beef or mutton
  • 250 g dried yellow split peas
  • 2 onions, peeled and quartered
  • 4 eggs
  • 150 g mixed aromatic herbs, washed and thoroughly dried
  • 1 tablespoon concentrated saffron infusion
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon black pepper
  • Salt, to taste
  • Neutral oil, for shallow-frying

A practical herb mixture

Use a mixture of coriander, mint, chives or Persian leek, and tender garlic leaves. If you can obtain regional herbs such as anarieh (Froriepia subpinnata) and zalang or a local eryngium, include small amounts within the same 150 g total.

Local herbs vary in strength. Mint and garlic leaf should support the mixture rather than overwhelm it, while coriander and chives can make up the larger share.

Soak and cook the split peas

Rinse the yellow split peas, cover with cool water and soak for 2 to 3 hours. Drain, place in a saucepan with fresh water and simmer until completely tender.

Drain them very well. If water remains in the pan, cook uncovered for a minute or two while stirring. Wet split peas make a loose mixture that is difficult to shape.

Cook the meat and onions

Put the meat, both onions, half the turmeric and 2 cups water in a saucepan. Bring to a boil, skim away any foam, then cover and simmer gently until the meat is tender.

Uncover near the end and let the remaining liquid reduce into the meat. The original instruction says the water should “go to the meat”; in practice, the pan should be almost dry without allowing the meat or onion to catch.

Let the cooked meat and onions cool enough to handle. Check carefully for bone or gristle before grinding.

Grind and season the shami mixture

Pass the cooked meat and onion, drained split peas and dried herbs through a meat grinder. A food processor can be used in short pulses, but stop before the mixture becomes a smooth paste. A little texture helps the patties hold their character.

Add the remaining turmeric, black pepper, salt and the saffron infusion. The post originally linked its saffron ingredient to our explanation of Iranian saffron; that ingredient remains central here.

Add the eggs one at a time, mixing after each. All four belong to the original formulation, but checking the consistency as you go prevents an unusually wet batch of herbs or peas from becoming too loose. The finished mixture should feel moist and cohesive and should hold a flattened shape in your hand.

Cover and refrigerate for 20 to 30 minutes. This short rest makes shaping easier and gives the split peas time to absorb surface moisture.

Shape the patties

Divide the mixture into even portions. With damp hands, shape each one into a thick round patty about the size of your palm.

Make a small hole in the centre with a fingertip if you want the familiar shami shape. The opening also helps the middle cook at the same pace as the edges. Repair any deep cracks before the patty reaches the pan.

Fry over moderate heat

Pour enough oil into a heavy frying pan to cover the base generously and warm it over medium heat. Test a tiny piece of mixture: it should sizzle steadily without darkening at once.

Lower the patties into the oil without crowding the pan. Fry until the first side is deep golden and releases easily, then turn once and cook the other side. Moderate heat matters; high heat can brown the outside while leaving the egg-and-meat centre undercooked.

Transfer the shami to a rack or paper towel. Continue in batches, letting the oil return to temperature between them.

Serve the Mazandaran patties

Serve shami Baboli warm with flatbread, fresh herbs, tomatoes, pickles or a simple salad. The saffron is aromatic rather than dominant, and the local herb mixture should be easy to taste in every bite.

Problems to avoid

  • The mixture falls apart: make sure the split peas and cooked meat are dry, then chill before shaping.
  • The mixture is too firm: add the remaining egg gradually rather than adding water.
  • The outside browns too quickly: lower the heat and make the next patties slightly thinner.
  • The herbs taste harsh: keep strong mint, garlic leaf and regional herbs to balanced amounts within the 150 g total.

Storage

Cool cooked patties promptly and refrigerate in a covered container for up to 2 days. Reheat until hot through the centre. The recipe contains egg and split peas; check individual herb ingredients if cooking for someone with a specific allergy.