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Savory Turnover (Sanbuseh)


  • 3 packs ready-made frozen puff pastry, thawed for 1 hour
  • 1/2 cup oil, butter or ghee
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and grated
  • 1 pound ground chicken, or fish
  • 6 cup shredded napa cabbage, sprinkled with 2 teaspoons sea salt; let stand for 15 minutes; squeeze out liquid through a cheesecloth
  • 1/2 teaspoon sugar
  • 2 teaspoons paprika
  • 1/4 teaspoon ground cloves
  • 1/4-inch ginger, peeled and grated
  • 1 teaspoon ground cumin
  • 2 cups chopped fresh cilantro or parsley
  • 1/2 teaspoon cayenne
  • 1 teaspoon sea salt
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon turmeric
  • Pistachio and lamb filling (Safavid)
  • 1/2 cup oil, butter or ghee
  • 1 onion peeled and thinly sliced
  • 2 cloves garlic, peeled and chopped
  • 1 pound ground lamb
  • 1/2 teaspoon cayenne
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 2 teaspoons cumin
  • 1 cup ground pistachio kernels
  • 1 cup chopped fresh mint leaves
  • 2 cups chopped fresh parsley
  • 1 cup chopped fresh tarragon leaves
  • 1/2 cup oil, butter or ghee
  • 4 russet potatoes, cooked, peeled and grated
  • 1 large onion, peeled and sliced
  • 1 large carrot, peeled and grated
  • 1 cup fresh or frozen peas
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 1 teaspoon
  • 2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh cilantro or dill
  • 1 cup chopped fresh tarragon leaves
  • 1 egg, lightly beaten with 2 teaspoons milk
  • Safavid Dusting (Optional)
  • 2 tablespoons confectioners sugar mixed with 1/2 teaspoon dried ground rose petals and 2 tablespoons ground pistachio kernels


  • 1. Prepare the filling of your choice: In a large skillet, place the onion, garlic, and meat, cover and cook over low heat for 15 minutes. Add the rest of the ingredients for the filling and sauté over medium heat for 5 to 10 minutes until the filling is completely dry. Adjust the seasoning to taste. Remove from heat and allow to cool.
  • 2. Heat the oven to 350°F (180°C). Line a few baking sheets with parchment paper.
  • 3. On a cool, floured surface, unfold one package of the dough. Cut the dough into 3-inch circles, using a cookie cutter (or the open end of a glass) dipped in flour. Fill each circle with 2 full-teaspoons of the filling. Fold each circle into a crescent shape and seal. Fold over the edges using your fingers and pinch to double seal. Carefully transfer to the baking sheet. Do not crowd. Paint the sanbusehs with the glaze.
  • 4. Bake for 35 minutes, or until golden brown.
  • 5. For the pistachio and lamb filling, serve sanbusehs-style by dusting them with confectioners' sugar, rose petal and pistachio mixture. Or, simply dip the sanbusehs in rice vinegar.
  • **This recipe is taken from renown Persian chef, Najmieh Batmanglij's "New Food of Life". Available for sale on our site**