Port sausage — Iran

Sosis Bandari is a pan-fried sausage dish, sliced sausage cooked down with onion, tomato paste and ground chili into a thick, glossy, spiced mixture that is usually served stuffed into bread rather than eaten with a fork. The name itself, which translates as port sausage, points to its long association with Iran's southern harbor towns. It is reported from Iran, where it is a common fast-food and street-food item sold at sandwich shops, and is closely associated with Khuzestan province, where a notably hot and spicy version of the dish is common. It is eaten quickly, standing at a counter or on the go, more than as a sit-down meal. To prepare it, sliced sausage is fried until lightly browned, then onion and bell pepper are added and softened. Tomato paste, ground chili, turmeric and a curry-style spice blend go in next, cooked down until the mixture turns a deep red, sometimes finished with a little ketchup for shine and sweetness. The result is spooned hot into a split, lightly toasted bread roll, along with pickles, fries or a drizzle of extra sauce. How hot the dish turns out depends on the stall or household preparing it: some versions stay mild with just a background warmth, while others lean heavily on chili and are served with extra chili sauce, mustard or mayonnaise on the side for those who want to adjust it further.