Sosis Bandari ba Sibzamini

Sosis Bandari ba Sibzamini

Recipes with Sosis Bandari

The Tehran sandwich shop loaded version. Fried potatoes go into the bread alongside the sausage and sauce, turning a sandwich into something that requires two hands and a paper wrapper. The potatoes go limp under the sauce within minutes, which is not a problem — this is how it is supposed to be eaten.

Prep Time

15 min

Cook Time

25 min

Servings

2

Difficulty

Easy

Ingredients

  • 4 Iranian beef hot dog sausages (sosis), scored
  • 2 medium potatoes, peeled and cut into thin strips
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 ripe tomatoes, chopped
  • 1 fresh red chili, sliced
  • 1 tsp turmeric
  • 1 tsp curry powder
  • Salt and black pepper
  • Oil for frying (about 200ml for the potatoes, 3 tbsp for the sauce)
  • 2 demi-baguettes or firm sandwich rolls

Steps

1

Soak the potato strips in cold water for 10 minutes, then dry them thoroughly on a clean cloth. This removes surface starch and helps them crisp.

2

Heat the frying oil in a deep pan to 175°C. Fry the potato strips in batches until golden and crisp, about 4-5 minutes per batch. Drain on paper and salt immediately.

3

In a separate pan, cook the sosis bandari sauce: fry onion until golden, add garlic and spices, add peppers and chili, stir in tomato paste, add tomatoes and water. Add the scored sausages and simmer 10 minutes until the sauce is thick.

4

Split the rolls. Layer a handful of fried potatoes inside first, then place two sausages on top of the potatoes. Spoon the sauce and pepper mixture over everything.

5

Wrap and serve immediately.

Tips

The potatoes go into the sandwich still hot and crisp. The sauce softens them quickly, so there is a narrow window where the textures are right. Iranian sandwich shops fry potatoes in batches continuously to keep a supply of fresh ones. At home, assemble and eat fast.