Samboseh Sabzi (سمبوسه سبزی) — Persian Aromatic Herb Samosas

• 350 gLeeks (white and light green parts only), thinly sliced (Rinse well to remove grit; drain thoroughly)
• 150 gYellow onion, finely diced (About 1 medium onion)
• 70 gFresh parsley leaves and tender stems, finely chopped (Pack loosely; chop finely for a cohesive filling)
• 50 gFresh cilantro leaves and tender stems, finely chopped (Use both leaves and soft stems)
• 25 gFresh dill, finely chopped (Feathery fronds only)
• 30 mlOlive oil (For sautéing the filling)
• 30 mlLemon juice, freshly squeezed (Add at the end for a bright finish)
• 6 gFine sea salt (Adjust to taste)
• 1 gBlack pepper, freshly ground (About 1/2 teaspoon)
• 60 gAll-purpose flour (For sealing paste)
• 75 mlWater (For sealing paste; add gradually)
• 18Samosa wrappers (Or use 18 flour tortillas (15–20 cm/6–8 in), see substitutions)
• 700 mlNeutral frying oil (sunflower, canola, or grapeseed) (For shallow frying to 1.5–2 cm depth)

Instructions

1. 1

   Clean and prep the vegetables: slice leeks thinly, then rinse in a bowl of cold water, lifting them out so grit stays behind; drain very well. Dice the onion. Chop parsley, cilantro, and dill finely. Excess water makes the filling steam and can burst wrappers, so pat leeks and herbs dry with towels.

2. 2

   Cook the aromatics: heat 30 ml olive oil in a wide skillet over medium heat (about 175°C/350°F surface temp). Add onion and cook 6–8 minutes, stirring, until translucent and lightly golden. Add leeks and 1/2 of the salt; sauté 8–10 minutes until soft and reduced, with no visible moisture.

3. 3

   Finish the herb filling: add chopped parsley, cilantro, and dill to the skillet. Cook 2–3 minutes, stirring constantly, just until herbs wilt and turn vivid green. Turn off heat, then stir in lemon juice, black pepper, and remaining salt. Spread filling on a plate and cool 10–15 minutes to room temperature.

4. 4

   Make sealing paste and set up: whisk flour and water in a small bowl until smooth and thick like glue; rest 5 minutes. Line a tray with parchment. If using samosa wrappers, keep them covered with a barely damp towel while working. If using tortillas, warm briefly so they fold without cracking.

5. 5

   Form triangles: for samosa wrappers, fold into a cone and fill with 30–35 g (about 2 heaping tablespoons) herb mixture, leaving 1 cm at the top. Brush edges with sealing paste and fold into a tight triangle, pressing firmly to seal. For tortillas, cut each into 3 long strips and fold into triangles, sealing each fold.

6. 6

   Fry until crisp: heat neutral oil in a skillet to 175–180°C (350–355°F). Fry samboseh in batches of 4–6, seam-side down first, 2–3 minutes per side (4–6 minutes total) until deep golden and blistered. Maintain temperature; too cool makes them oily. Drain on a rack 2 minutes, then serve hot with extra lemon.