Sosis Bandari is one of my staple fast foods that I swear by as it can be made at breakfast to kickstart the day, lunch or dinner time with minimal effort. I often wish I was a full-time working mum superhero, but I’m not.
The desire to be one often clashes with the practicalities of everyday life. While dreaming of laying out a Persian banquet on the dining table after a hectic day is a lovely thought, the reality is a bit different. That’s where the magic of quick and delicious dishes comes in. These have become the heroes of my daily routine, providing the sustenance needed to fuel H and Little C in a flash.
Attempting to whip up something quick in the kitchen for a hungry tot and husband can be a tricky dance. The clock is ticking, the hunger is real, and the pressure to create a meal that’s not only fast but also nutritious and enjoyable for Little C is ever-present. It’s a delicate balance between efficiency and ensuring that the flavours and textures meet the discerning palate of our mini-food critic.
But this is when, in these moments of chaos, recipes like Sosis Bandari truly shine. They offer a lifeline for those busy evenings. The art of quick cooking has become a survival skill, combining flavours and textures in record time.
Adjusting the spice level to suit your taste buds is the key to making the perfect Sosis Bandari, and if you’re asking for my preference, I love it with a bit of a kick!
In Persia, Sosis Bandari is a staple in sandwich shops. It can be tucked into a flatbread. Now, let’s bring this dish to life!
Sosis Bandari Recipe
Start by peeling and finely slicing the onions. Don’t forget to wash your hands, knife, and chopping board afterward.
Slice the sausages into 5mm/0.2” thick rounds. Now, let’s bring the magic together. Caramelise the onions in 4 tbsp oil and turmeric until they turn golden, then set them aside. In the same pan, fry the sausage slices in 2 tbsp oil until beautifully browned, and set them aside as well.
In the oil, add 4 tbsp tomato paste, and one yellow or green pepper and black pepper. Mix everything well. Season with salt to taste.
Serve them alongside flatbreads, pickles, and yoghurt.
To try another one of our recipes, visit this page where we make fesenjan.