Cabbage Pirashki
Prep time: 
Cook time: 
Total time: 
Serves: 15
  • Dough
  • 1 pkg yeast
  • 1 cup warm water
  • 1 tbsp sugar
  • 1 tsp salt
  • 3 tbsp oil
  • 1 cup yogurt
  • 2 eggs
  • 4 cups flour, plus more as needed
  • Stuffing
  • 1 medium red onion, cut into half moons
  • 1 tsp turmeric
  • 8 oz white cabbage, shredded
  • 5 oz red cabbage, shredded
  • 5 oz carrots, grated
  • 1 tbsp tomato paste
  • 1 tbsp fresh lemon juice
  • olive oil
  • salt and pepper
  1. Combine warm water (100°) with sugar and mix well. Add yeast and let stand for 10 minutes.
  2. Add salt, oil, yogurt and eggs. Mix all well together.
  3. Add 1 cup of flour at a time. Add more flour if needed. Kneed for a few minutes. The dough should be smooth and not stick to your hand. Cover and let rest for one hour.
  4. Cabbage Stuffing.
  5. Sauté onion until just golden. Add turmeric and cook for about 1 minute longer. Add cabbage and carrot. Season with salt and pepper. Cook on medium until the vegetables are cooked.
  6. Add tomato paste and mix well. Continue cooking for about 10 minutes longer.
  7. Remove from fire and add lemon juice. Mix well. Set aside and allow to cool.
  8. Knead the bread and divided into even pieces. I was able to make 15 out of mine.
  9. Flatten each piece of dough and place about two tablespoons of the stuffing.
  10. Gently shape the dough into an oblong and close onto itself so that there are no holes.
  11. Fry the pirashki in grape seed oil for about 2 minutes on each side.
  12. Remove from oil and place on a plate lined with paper bowl.
  13. Enjoy warm or at room temperature.
Recipe by My Persian Kitchen at