Sambūseh-ye Bandarī [Crispy Potato & Herb Turnover | vegan]

Crispy Potato & Herb Turnover from Abadan | vegan

Origin: Regional Specialty (Jonūb)

🍳 From the Test Kitchen > This recipe is a work in progress. While the foundation is solid, the exact ingredient ratios and timing haven't passed my final quality checks just yet. I’m sharing this early draft exclusively with subscribers so you can see what I'm working on. Feel free to experiment, adjust to your own taste, and add comments at the bottom of the recipe!

The sambūseh started in ancient Persian courts as a meat and nut pastry before spreading along trade routes as the samosa. Centuries later, a plant-based street version returned to southern Iran via Abadan. What sets the Abadani style apart is its wrapper: strips of pre-baked lavāsh folded into triangles around spicy mashed potatoes, caramelized onions, and fresh herbs, then fried until crisp. For Mojdeh, it’s a favorite childhood memory from when a neighbor brought southern street-food traditions right to her apartment building in Tehran.

Serves: 4–6 (12–15 turnovers)
Preparation time: 30 minutes
Cooking time: 20 minutes