Name: Sweet + Savory Turnovers (Sanbuseh)
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: Makes: 25 pieces
Cuisine: Iranian
Ingredients: 2 egg yolks, lightly beaten with 2 tablespoons milk; 1 cup (85 g) pistachio kernels, ground; 1 cup (85 g) chopped Fresh mint leaves or 1 tablespoon dried; 2 cups (170 g) chopped Fresh parsley; 1 cup (85 g) chopped Fresh tarragon leaves or 1 tablespoon dried; 2 tablespoons water; 2 cloves garlic, peeled and chopped; 1 lb (450 g) ground lamb or chicken thighs; 1 teaspoon cayenne; ½ cup confectioners’ sugar mixed with 2 tablespoons dried crushed rose petals and 4 tablespoons ground pistachio kernels; 1 onion, peeled and thinly sliced; 2 tablespoons olive oil,; ½ teaspoon turmeric; 2 teaspoons sea salt; 1 teaspoon ground pepper; 3 packs ready-made frozen puff pastry, thawed for 1 hour; 2 teaspoons ground cumin; 1 teaspoon cinnamon

Preparation info

Makes:
25 pieces

Difficulty
Medium
Ready in
1 hr 5

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

It was a 17th-century Iranian court cookbook that inspired me to develop this recipe. Each turnover is salty and savory inside, while the outside has a sweet and aromatic dusting of confectioner’s sugar, rose petals, and ground pistachios. Here, I am using a ready-made frozen puff pastry, which makes it easy and the result is equally delicious.