We knead the flour, salt, and water, and then leave the dough in a dry place.
Heat the oil in a wide frying pan over medium heat, then stir the soft meat with the soft onions and season the mixture with mixed spices and salt.
Remove the meat mixture from the heat and let it cool completely. Roll out the dough and roll it out with a rolling pin to get a delicious shishbarak. Cut the dough into small circles, fill them, and then close them by pulling the two sides together.
Add the starch to a quarter cup of water, and then add the starch to the milk with constant stirring. Whisk the starch with the milk in the hand mixer, then place the pot on medium heat, continuing to stir non-stop in the same direction until the milk begins to boil. Drop the shishbarak pieces into the milk immediately when it starts boiling, and then leave it on low heat for ten minutes. Pour the shishbarak into a serving dish, garnish it with chopped coriander, and serve it alongside vermicelli rice. Filter the milk with a strainer, and then stir it well in a pot.