Entree: Afghanistan – Herat & Western Afghanistan – چپلی کباب ➤ Chapli Kebab (Spiced pan-fried flattened minced meat patties with herbs and seeds)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef (preferably 80/20)
- 1 medium onion, finely chopped, approx. 5 oz (140 g)
- 1 medium tomato, finely chopped, approx. 4 oz (115 g) plus extra slices for garnish
- 1 large egg, approx. 1 3/4 oz (50 g)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/4 cup (10 g) fresh mint, chopped
- 2 tbsp (30 ml) crushed dried pomegranate seeds (anar dana) or 1 tbsp (15 ml) pomegranate molasses
- 2 tbsp (30 g) gram flour (besan) or fine cornmeal
- 2 tsp (4 g) crushed coriander seeds
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) Kashmiri or sweet paprika
- 1/2 tsp (1 g) red chili flakes or to taste
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) baking powder (optional, for slight lift)
- 2 tbsp (30 ml) ginger-garlic paste
- 1/4 cup (60 ml) vegetable oil or ghee for shallow frying, plus extra as needed
- 2–3 tbsp (30–45 ml) plain yogurt (optional, for moistness)

Show original ingredient measurements

- 1 lb (454 g) ground beef (preferably 80/20)
- 1 medium onion, finely chopped, approx. 5 oz (140 g)
- 1 medium tomato, finely chopped, approx. 4 oz (115 g) plus extra slices for garnish
- 1 large egg, approx. 50 g
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/4 cup (10 g) fresh mint, chopped
- 2 tbsp (30 ml) crushed dried pomegranate seeds (anar dana) or 1 tbsp (15 ml) pomegranate molasses
- 2 tbsp (30 g) gram flour (besan) or fine cornmeal
- 2 tsp (4 g) crushed coriander seeds
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) Kashmiri or sweet paprika
- 1/2 tsp (1 g) red chili flakes or to taste
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) baking powder (optional, for slight lift)
- 2 tbsp (30 ml) ginger-garlic paste
- 1/4 cup (60 ml) vegetable oil or ghee for shallow frying, plus extra as needed
- 2–3 tbsp (30–45 ml) plain yogurt (optional, for moistness)

Instructions

1. Combine the ground beef, chopped onion, chopped tomato, egg, cilantro, mint, crushed pomegranate seeds or molasses, gram flour, crushed coriander seeds, cumin, paprika, chili flakes, salt, pepper, baking powder (if using), and ginger-garlic paste in a large bowl; mix until evenly combined. Add yogurt if mixture seems very dry.  
2. Shape the mixture into 8 equal patties and flatten them to about 1/2 inch (1.2 cm) thickness; press a few extra coriander seeds onto each patty for texture.  
3. Heat the 1/4 cup (60 ml) oil in a wide skillet over medium-high heat until shimmering. Add patties without crowding and fry 3–4 minutes per side, pressing gently with a spatula so they remain flat and sear evenly; reduce heat if they brown too quickly.  
4. Cook until internal temperature reaches 160°F (71°C) and the exterior is crisp, about 8–10 minutes total depending on thickness. Transfer to a paper towel-lined plate to drain briefly.  
5. Serve hot with naan or rice, sliced tomato and onion, and a wedge of lemon.