Shirazi Platter Recipe

Marinate and bake or air-fry

Preheat oven to 425°F (220°C) or preheat air fryer to 400°F (200°C). Pat wings dry with paper towels. In a bowl toss wings with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated. For oven: arrange wings on a lined baking sheet in a single layer and bake 35–40 minutes, flipping halfway, until skin is crisp and internal temperature reaches 165°F (74°C). For air fryer: cook in batches 20–25 minutes, shaking basket every 5–7 minutes, until crisp and cooked through. Squeeze lemon over just before serving.

Pan-sear shrimp

Pat shrimp dry and season lightly with 0.25 tsp salt, 0.25 tsp black pepper, and smoked paprika. Heat a large skillet over medium-high heat and melt butter. Add minced garlic and cook 20–30 seconds until fragrant. Add shrimp in a single layer and sear 1.5–2 minutes per side until pink and opaque. Add lemon juice and remaining 0.5 tsp salt, toss to coat, then remove from heat and sprinkle chopped parsley. Keep warm.

Prepare filling

Heat 1 tablespoon oil in a skillet over medium heat. Add chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds. Add ground beef or minced chicken, breaking it up, and cook until browned and cooked through (5–7 minutes). Stir in cumin, coriander, turmeric, salt, pepper and frozen peas. Cook 2–3 minutes more to heat peas and marry flavors. Taste and adjust seasoning. Remove from heat and let filling cool slightly.

Assemble sambosas

Lay a wrapper flat. Place about 1 to 1.5 tablespoons of filling near one edge, fold into triangle pockets or roll into cone shape depending on wrapper type. Brush edges with beaten egg to seal. Repeat until all wrappers and filling used (should make about 10–12).

Fry sambosas

Heat vegetable oil in a deep pan to 350°F (175°C) (or medium-high so a small piece of bread sizzles). Fry sambosas in batches 2–3 minutes per side until golden brown and crisp. Drain on paper towels and keep warm.

Marinate and bread

Place cut chicken pieces in buttermilk and let sit 15–30 minutes (longer for more tender results, up to 2 hours refrigerated). Meanwhile combine flour, cornstarch, salt, paprika, garlic powder, and black pepper in a bowl. Remove chicken from buttermilk, letting excess drip off, dredge in seasoned flour mixture pressing to coat well. Set on a tray.

Fry nuggets

Heat oil in a heavy skillet to 350°F (175°C). Fry nuggets in batches 3–5 minutes until golden brown and internal temperature reaches 165°F (74°C), turning once. Drain on paper towels and keep warm.

Make batter and fry

Separate onion into rings. In a bowl whisk together 0.75 cups flour, cornmeal, baking powder and 0.75 tsp salt. In another bowl whisk egg and milk. Dip each ring into egg mixture, then dredge in the flour/cornmeal mix, or for a lighter batter whisk flour, baking powder, salt, egg and milk into a smooth batter and dip rings into batter. Heat oil to 350°F (175°C) and fry rings in batches 2–3 minutes until golden and crisp. Drain on paper towels and season with a pinch of salt immediately.

Arrange all components on a large platter: cluster wings, shrimp, sambosas, nuggets and onion rings so each item is grouped for easy picking. Place small bowls of ketchup, mayonnaise (mix with hot sauce if desired), and garlic yogurt dip around the platter. Sprinkle chopped parsley over shrimp and scatter lemon wedges around platter. Serve immediately while hot and crispy.