Persian Pirashki

by My Persian Kitchen on November 9, 2009

cream-pirashki1-small

I bet you anything that if you ask any Iranian how they feel about Persian Pirashki, they will start salivating.  I personally LOVE Persian Pirashki. There are a few dishes in the Persian Cuisine that were originally Russian. The fact that we have some similar dishes is no surprise at all given the history of our region. Another reason is also the fact that some Iranians were sent to Russian boarding schools. In fact my own maternal grandmother and her siblings and cousins attended boarding school in Russia for a good few years.  I loved my grandmother’s cooking and wonder if she got some of her inspiration from her childhood years spent abroad.

A few weeks ago I purchased the Piroshki that you see in these photos from the one place where, in my humble opinion, sells the best: Jordan Market in Westwood.  For me this is one of those treats that I allow myself to have once in a while. I was thinking about trying to make them on my own to post them here. It was a very ambitious moment which came to a screeching halt when I called my Russian mom.  Well she is not really my mom, biologically, but I call her my Russian mom because she is like a second mom. Her name is Mela and I met her eight years ago. We were office-mates and she is one of the most kindest and generous people I have ever met.  I called her to ask her for the recipe for the dough, before I started researching how Persians make it.  I figured it is best to go to the expert source.  The conversation went  something like this:

“Mela Joon, how do you make your dough for Piroshki?”

“You buy the dough for bread and fill it up with meat or cabbage.” (said with a exquisite Russian accent)

“Bread dough??? WHAT?”

“Yes, it is so easy!”

“But bread dough won’t go well with custard, it is too doughy. It needs to be fluffy”

Come to find out that Russians don’t make Piroshki with custard like we do.  “There is no such thing as sweet Piroshki” Mela said with a stern voice. Ya know, like what are you talking about? Have you lost your mind? Oh boy! So I told her that’s how Persians eat it.  Poor Mela said with complete bewilderment and disbelief, “how can Piroshki be with custard?” Like what have you crazy Persians gone and done with our Piroshki? And I laughed and laughed!

Here is my conclusion about this subject matter. Persians stole the idea of Pirashki from the Russians and made it into their own by doing what the Russians didn’t think of doing: adding a delicious custard. Frankly, I say it’s genius. Don’t get me wrong, you have not lived until you have Mela’s cabbage Piroshki or her pancakes for that matter, but there is something so incredibly delicious about these Piroshkis,  see for your self!

Anyway, this is what happens when you bite into a PERSIAN Piroshki

cream-pirashki2-small

You take a bite and there it is the deliciousness of the custard. So delicately sweet and smooth!

cream-pirashki3-small

It just oozes out of the Piroshki. YUM!

If you live in LA, do yourself a favor: stop by Jordan Market and get yourself one of these. Make sure to stop by in the morning when they are still nice and warm.  :)

Hi Mela! :) you believe me now??!!

Does anyone have a recipe for the dough? The Persian dough that is!

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{ 34 comments… read them below or add one }

tasteofbeirut November 10, 2009 at 7:51 am

I absolutely love Persian cuisine! I learned how to make a few dishes but had no idea about this one that you just described! Looks heavenly indeed!

tasteofbeirut November 10, 2009 at 7:55 am

Actually, in my humble opinion, I would look for inspiration in the French repertoire. The French have a bread similar to the one you just described that uses brioche dough (with yeast in it) and has a filling of custard made of crème patissière, or pastry cream. It is a recipe from Brittany, I think. In any case, it looks just like this one, and they sprinkle the top with powdered sugar.

My Persian Kitchen November 10, 2009 at 10:15 am

tasteofbeirut,

thanks for the suggestion, I will most definitely look into it! The French indeed The French most definitely know a thing or two about such things!

Moujan Nosrat November 10, 2009 at 2:27 pm

Have you ever visited the Armenian eating establishments in Glendale. Ghannady Shahreza has excellent pirashki among other thins and Paradise Bakery serves fresh hot Armenian food on demand.
Maybe we need to go on a field trip there one time.

My Persian Kitchen November 10, 2009 at 2:36 pm

No, I have never heard of them before. I don’t go to Glendale often, and the few times that I have gone there, to be honest I made a quick stop at Porto’s! I’d go anywhere on a field trip with you Moujan khan!!!

HungryTiger December 13, 2009 at 11:21 pm

Pirashki has a sister called “Ponchik”. I remember buying this when I was in high school. No-one had heard of cholesterol in those days! I love to make one of these but have no idea how to do it. Here is a photo I found from an Armenian store that makes them:
http://www.pbase.com/breider/image/63517035
Please let us know how to make these.

My Persian Kitchen December 14, 2009 at 12:48 am

Oh la la! Here is yet another recipe to look for. :) They look delicious, what’s in them?

HungryTiger December 17, 2009 at 6:16 pm

No idear…It has a been a while since high school…I know it was sweet and breakfasty. My thought is that it is the middle eastern response to donuts but I know I may get arrested by a cop over this comment. I say a lemon custard would be a good start.

My Persian Kitchen December 18, 2009 at 11:18 am

Have no fears Hungry Tiger, I called my trusted Armenian friend and he is going to ask his mom for the recipe! :)

Smiley December 22, 2009 at 2:32 pm

Hungry Tiger, Do you have a recipe for Ponchik? I have not had one for 35 years.

Mahnaz January 4, 2010 at 11:17 am

Hello,
We make Pirashky once a month but we fill it with meat and vegis. I tried it with custard too, but I dont remember the recipe for it. Here is the recipe I use for the dough:

Yeast 1pkg,
Warm Water 1 cup,
Sugar 1tbs,
Salt 1/2 tsp,
Oil 3 tbs,
Yogurt 1 cup,
Eggs 2
Flour 2-3 cups

Combine first 3 ingredients and let rest for 5 minutes.
Then add next 3 and combine them well.
Add the flour 1 cup at the time, and mix well, you might need more or less flour. Kneed for few minutes (The dough should be smooth and not sticking to your hand) and let rest for an hour.

My Persian Kitchen January 4, 2010 at 2:07 pm

Mahnaz Khanoom, you are my HERO!!! I am definitely going to make it! :)

Mahnaz January 5, 2010 at 10:53 pm

I made a mistake in my post. The second group of addition has 4 ingridient and i said 3, sorry about that.
Also, the dough should be fried first and then be filled with custard.
I hope you enjoy it.

My Persian Kitchen January 6, 2010 at 4:52 pm

Thank you SO much Mahnaz khanoom!

vivi January 28, 2010 at 4:02 am

Pirashki
from Farah’s persian cooking
Farah Aryanpand

600gr plain flour
4 large eggs
1 1/2 plain yogurt
1tsp baking soda (jush-e shirin, not baking powder)
1Tbsp yeast
4 Tbsp oil
2Tbsp sugar

mix eggs, sugar and oil
mix baking soda, dreied yeast and yogurt , add to rest of the mixture and stir
Add flour and mix thouroughly, cover and set aside 3 hours

pn a flour dusted board, flatten dough with a rolling pin, cut into cirles, fill , press open edges together and fry

I never had a pirashki with custard, my favorite was with albaloo or meat

For the person asking about Pontchik nun kjameyi
make a pate a chou dough, and bake
the filling is sweet whip cream +1 egg white

My Persian Kitchen January 28, 2010 at 1:37 pm

Thank you Vivi! We will definitely try your recipe!

Koofteh January 30, 2010 at 8:00 am

The sweet pirashki is delicious, but sadly in Iran whenever I used to buy them 9 out of ten times it would be stale and hard. I actually have fond memories of the handful of times as a kid I managed to get fresh ones from the shop.

The savory style are actually pretty popular in Iran as well, I assume they’re a lot like the Russian ones. My favourite kind was the type with some kind of sausage/pepperoni and bell peppers. It’s kinda like the pizza pockets here except the ones here are gross and too saucy, and the sauce tastes like corn syrup…

Koofteh January 30, 2010 at 8:04 am

By the way, for those wondering ponchik is basically the same thing as the sweet pirashki posted here. The filling is the same as far as I can remember, except the bread is a tiny bit more dense and crusty at the edges unlike the pirashki which is all soft.

Both are good… now I’m so hungry.

levon S March 26, 2010 at 5:07 pm

does anyone know the custard recipe??? please if anyone does tell me i need it for class! plus i want to make it! =D thx sooooooo much

Zoe April 8, 2010 at 8:49 am

I grew up in Iran , and I had piroshki filled with meat everyday when I was at high school. to be honest I think thats how most persians eat it , never had a sweet piroshki , I think they call it sth else the custard version of it I mean.

Ciamak June 16, 2010 at 12:58 am

You mentioned Super Jordan on Westwood, but have you tried Rex Bakery/Ghannadi. There two locations ( West L.A. & Valley), and are owned and operated by a pair of very nice sisters. I live in Iowa, and when I visit family in L.A., I HAVE TO! stop there. They make the Piroshki with ground beef or custard. They run out fast because they are so tasty. So call ahead. They also make a delicious Barbay bread. Sorry for being so long winded.

My Persian Kitchen June 16, 2010 at 3:33 pm

Ciamak, ooohhhh I don’t think I have heard of them. I am going to HAVE to go check them out now!! Thank you for letting me know!!! :)

Parviz Nabavi July 16, 2010 at 9:37 pm

Aloha Sanam,
Enjoyed meeting you and taste the Sabzi Polo ba Mahi, Mostokhiar and Kuku Samzi.
I have a recipe similar to Vivi for Pirashki and made them several time and they turn out beautifully. YUM!!
Hope you enjoy your stay on Maui.

Parviz Nabavi

My Persian Kitchen July 17, 2010 at 1:47 am

Aloha Mr. Nabavi! Thank you so much for coming out last night. It was great meeting you! Do you have recipe for sweet pirashki? :)

Maria October 30, 2010 at 8:30 am

Hello! its my first time to check your site.i was actually looking for a “persian pirashki recipe”and stumbled into your interesting site.I am a foreigner who lives in Iran for many year.i have tried all your wonderful meals.now i can make the “intruiging” Pirashki that i see all over Iran.thanks for your recipes.and more power to your site.

My Persian Kitchen October 31, 2010 at 3:53 pm

Maria, I am so glad to hear that you have made many of my recipes! Have fun making Pirashki!!!

malakeh November 3, 2010 at 2:11 pm

My boyfriend is keep asking me to make his persian piroshki but he says its with chocolate. he is from Kerman so i need helppppp

My Persian Kitchen November 4, 2010 at 12:59 pm

malakeh, the dough for the sweet pirashki is different. I have not tried it yet, but stay tuned!

elizabeth November 9, 2010 at 9:50 am

Hi! I wanted to know if you were able to find the recipe? I’ve been asking for the past year and I keep getting reffered to the read made dough…which I hate. I look forward to hearing from you. =)

Have a blessed day!

My Persian Kitchen November 9, 2010 at 4:14 pm

Elizabeth, I have not had the chance to get to the sweet though. But if you are looking for the savory one I have a post dedicated to it: http://mypersiankitchen.com/pirashki-stuffed-with-ground-beef/

somayeh November 22, 2011 at 6:53 am

Hi.i have very good sujestion about cake and cokie.

Coco April 23, 2012 at 12:36 pm

Hi, everyone.
If you’re in Glendale, stop by House of Ponchik
911 S. Glendale, Ave 818.240.9111 for the sweet ponchik and a freshly brewed cup of tea.

Mehrnaz May 1, 2012 at 11:22 pm

Hi,

Reading what u wrote about pirashki took me back to my school days in iran.. there was a shirini forooshi called ‘Sahar’ in Tajrish – Tehran, Sahar is now huge with other branches every where. But back in the days where they had just started up they used to make these awesome pirashkis that my dad or grandad used get for us after school. They were so yuum and exactly as u just described it. God I soo miss it now :p The custard wasnt the same custard you get in the west though, it was nicer, creamier and tastier.
I will definitely post you the recipe if I find it. I will ask my mum :)

Mehrnaz
(Sydney-Australia)

George G June 23, 2012 at 2:58 am

great recipe for Pirashki dough
http://video.about.com/easteuropeanfood/How-to-Make-Paczki.htm
also a great recipe for the pastry cream
http://www.joyofbaking.com/PastryCream.html

Enjoy

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