Sambūseh-ye Bandarī [Crispy Potato Turnovers | vegan]

Crispy Potato Turnovers 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 is said to have originated in ancient Iran, originally filled with meat, fruit, and nuts. It migrated to other regions, becoming the samosa in India and the sambusa in Arab countries, among others. Eventually, it found its way back to Iran in Abadan, a cosmopolitan hub for oil refinery laborers from all over the Middle East. The defining feature of the Abadani sambūseh is its wrapper: unleavened lavāsh flatbread. When strips of lavāsh are wrapped into triangles and deep-fried, the bread crisps up into a blistered, crunchy shell. Inside is the “Bandari” (port-style) filling—a savory mix of potatoes, fresh herbs, and abundant spices.

Serves: Makes 12–15 pastries
Preparation time: 30 minutes
Cooking time: 20 minutes