Persian
Sambooseh
These crisp Persian sambooseh are folded with thin lavash around a warm potato, herb, and turmeric filling. They are especially beloved in southern Iran, often served hot with a sharp tamarind sauce.
Watch it madeTravel with Luke Damant · 1:02
Ingredients
- all-purpose flour1 1/2 cups
- warm water1/2 cup
- active dry yeast1 tsp
- sugar1 tsp
- ground lamb250 g
- yellow onion, finely chopped1 medium
- potato, peeled and diced small1 medium
- tomato paste1 tbsp
- parsley, finely chopped2 tbsp
- turmeric1 tsp
- ground cinnamon1/2 tsp
- salt1 tsp
- black pepper1/2 tsp
- vegetable oil, for fryingas needed
Method
- Dissolve the yeast and sugar in the warm water and let it stand until foamy, about 10 minutes.
- Mix the flour with 1/2 teaspoon of salt, then add the yeast mixture and knead into a smooth dough; cover and let it rest for 45 to 60 minutes.
- While the dough rests, sauté the onion in a little oil until softened, then add the ground lamb and cook until no longer pink.
- Stir in the potato, tomato paste, parsley, turmeric, cinnamon, remaining salt, and black pepper; cook briefly until the filling is combined and the potato is just tender. Let it cool.
- Roll out the dough thinly and cut into circles, then place a spoonful of filling on each circle and fold into half-moons, sealing the edges היט tightly.
- Heat vegetable oil over medium heat and fry the sambooseh in batches until golden brown on both sides, then drain on paper towels and serve hot.
Common questions
Can I substitute the lavash bread if I can’t find thin Persian lavash?
Yes. Use thin flour tortillas, spring roll wrappers, or very thin flatbread cut to size. The goal is a pliable wrapper that seals well and fries crisp. Avoid thick naan or pita, which become doughy.
How long do the potatoes need to cook, and how soft should they be?
Boil the potatoes in salted water until they’re fully tender, usually 18 to 22 minutes. A knife should slide in easily with no resistance. Drain well and let them steam dry before mashing so the filling isn’t watery.
What are the most common mistakes when making sambooseh?
The biggest mistakes are wet filling, overstuffing, and sealing poorly. If the potato mixture is loose, the bread tears or the sambooseh bursts in oil. Mash smoothly, cool the filling first, and press the edges firmly with flour paste.
How should I store leftover sambooseh, and can I reheat them?
Store cooled sambooseh in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven or air fryer until crisp, about 8 to 12 minutes. Avoid microwaving; it softens the bread.
What should I serve with sambooseh?
Serve them hot with mint tea, yogurt, or a simple herb salad. They also pair well with pickles, fresh tomatoes, and a lemony chutney or dipping sauce. A squeeze of lemon brightens the potato filling nicely.