Persian Herb-Filled Samosa (Samboseh Sabzi)

Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for 4–5 minutes, until soft and translucent but not browned.

Add the parsley, cilantro, dill, and leeks. Stir gently and cook for 2–3 minutes, just until the herbs wilt and release their aroma.

Season with salt, black pepper, and lemon juice. Mix well, then remove from heat and allow the filling to cool slightly so it’s easier to handle.

Lay a samosa wrapper or flour tortilla on a clean surface. Lightly moisten one edge with water to help seal.

Place a spoonful of the herb filling in the center, then fold into a cone or triangle, pressing the edges firmly to seal.

Heat vegetable oil in a deep pan to medium-high heat. Fry the samosas in batches for 2–3 minutes per side, until golden brown and crisp.

Transfer to paper towels to drain excess oil. Serve warm for the best texture and flavor.