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Patties & Turnovers

This section explores the mobile architecture of Persian cuisine: the *kūkū* (vegetable fritter), *kotlet*, and *shāmī*. Designed for picnics and travel, these dishes represent a structural restoration. By utilizing hearty bases like lentils and walnuts, we recreate the savory density of the originals. From southern *falafel-e ābādānī* to crisp *sambooseh*, these handheld meals are engineered for flavor and function, born of necessity and industrial ingenuity.

Sambūseh-ye Bandarī [Crispy Potato Turnovers | vegan]

Sambūseh-ye Bandarī [Crispy Potato Turnovers | vegan]

The *sambūseh* originated in ancient Iran before migrating across the Middle East. Discover how the Abadani variation uses unleavened *lavāsh* to form a blistered, crunchy shell filled with heavily spiced potatoes and fresh herbs.

Kotlet-e Bāzārī [Market-style Potato Patties | vegan option]

Kotlet-e Bāzārī [Market-style Potato Patties | vegan option]

A firm, dense, vegetarian potato patty from Shiraz, utilizing a unique cooked flour paste binder rather than relying solely on eggs.

Kūkū-ye Sībzamīnī [Potato Patties]

Kūkū-ye Sībzamīnī [Potato Patties]

Iran’s version of a potato pancake. Potato is boiled and mashed before being mixed with egg and spices like turmeric, then fried until golden brown for a crisp exterior and a soft, fluffy inside.

Kūkū-ye Sabzī [Herb Frittata]

Kūkū-ye Sabzī [Herb Frittata]

A vibrant green frittata distinguished by a massive quantity of fresh herbs, symbolizing rebirth and spring. It’s a dense, deeply flavorful centerpiece that is traditionally pan-fried into thick wedges.