Sosis Bandari Tond

Name: Sosis Bandari Tond
Prep time: 10 min
Cook time: 22 min
Yield: 2 servings
Ingredients: 4 Iranian beef hot dog sausages (sosis), scored; 1 medium onion, sliced; 1 red bell pepper, sliced; 2-3 fresh red chilies, sliced (adjust to heat tolerance); 3 cloves garlic, minced; 2 tbsp tomato paste; 2 ripe tomatoes, chopped; 1 tbsp tamarind paste (dissolved in 3 tbsp warm water); 1 tsp turmeric; 1.5 tsp curry powder; 1/2 tsp ground fenugreek (optional); 1 tsp dried chili flakes; Salt and black pepper; 3 tbsp vegetable oil

Recipes with Sosis Bandari

Tond means sharp or hot in Persian. This is the southern Iran version: more chili, tamarind paste in the sauce, and sometimes a pinch of fenugreek. Bandar Abbas cooks build the heat in layers rather than just adding more chili at the end. The result is a sauce with heat that spreads across the whole mouth and lingers.

Prep Time

10 min

Cook Time

22 min

Servings

Difficulty

Easy

Ingredients

4 Iranian beef hot dog sausages (sosis), scored
1 medium onion, sliced
1 red bell pepper, sliced
2-3 fresh red chilies, sliced (adjust to heat tolerance)
3 cloves garlic, minced
2 tbsp tomato paste
2 ripe tomatoes, chopped
1 tbsp tamarind paste (dissolved in 3 tbsp warm water)
1 tsp turmeric
1.5 tsp curry powder
1/2 tsp ground fenugreek (optional)
1 tsp dried chili flakes
Salt and black pepper
3 tbsp vegetable oil

Steps

Heat oil in a wide pan over medium-high heat. Add the sliced onion and fry until deep golden, about 6 minutes. Longer than the standard recipe — darker onions add sweetness that balances the tamarind.

Add the garlic, all the chili (fresh slices and dried flakes), turmeric, curry powder, and fenugreek if using. Stir for 1 minute over the heat until the garlic is fragrant.

Add the bell pepper and cook for 3 minutes, then add the tomato paste. Press it into the pan and cook for 2 minutes until the color deepens.

Add the chopped tomatoes, the dissolved tamarind, and 50ml water. Stir, season with salt and black pepper, and bring to a simmer.

Add the scored sausages. Simmer on medium-low heat for 12 minutes, turning once, until the sauce is thick and quite dark. Taste and adjust salt.

Serve with bread or rice. Have water nearby.

Tips

Tamarind paste concentration varies by brand. Start with 1 tablespoon and taste before adding more. The sauce should be sour-hot, not overwhelmingly sour. Fenugreek is used in Hormozgan province cooking and adds a faintly bitter, maple-like note. Leave it out if you cannot find it.