Looking for a snack that’s perfect for parties or cozy family nights and gets eaten in a flash? Say hello to my Pirashki Ghoosht- Easy Airfryer Persian Piroshki. These crispy, golden-brown buns, originally known as Pirozhki from Russia or Poland, have found a special place in Persian cuisine and are all time favorites.

Today, I’ve got a delicious recipe for you with a filling of ground meat, bell peppers, mushrooms, and pizza cheese. The perfect spice mix includes turmeric, thyme, and a pinch of chili flakes – just the right amount of kick! But the real game-changer? A sweet brush of grape syrup and a sprinkle of sesame seeds on top, taking these buns to the next level! So, fire up that Airfryer* and enjoy these fluffy, golden Pirashki that are guaranteed to bring a smile to everyone’s face!

PIRASHKI GHOOSHT – EASY AIRFRYER PERSIAN PIROSHKI

The best part? Pirashki are super flexible when it comes to cooking! In Iran, they’re traditionally fried in a lot of oil, but you can easily bake them in the oven instead. Or, if you prefer something quicker, crispier, and with less oil, just grab your Airfryer! Yes, you heard it right – Pirashki made in the Airfryer are the latest trend in modern kitchens. No frying pan or oven required, just pop them in the Airfryer*, and you’ll have delicious, golden pastries in no time. It’s faster, easier, and keeps your kitchen mess-free – how great is that?

Check out the blog for more recipes like this one!

SAVORY VERSIONS OF PASTRIES

Kelaneh – Gefülltes Lavash Brot aus der Pfanne

Gozleme with Spinach and Feta Cheese

Samosa Bandari – سمبوسه بندری

Ukrainische Chebureki – ЧЕБУРЕК

Sigara Börek- Börek mit Spinat und Feta aus dem Ofen

SWEET VERSIONS OF PASTRIES

KOMAJ – Safran Hefebrötchen mit Dattel-Walnuss-Füllung

Nan-e Keshta – Skillet Pumpkin Flatbread

Reshteh Khoshkar – Gluten Free Sweet Pastry رشته خوشکار

PIRASHKI FILLINGS

My dough is a real all-rounder and perfect for any kind of filling – sweet or savory! I know, all the Russian and Polish readers might be thinking, “Piroschki aren’t sweet!” But in Persian cuisine, there’s actually a sweet version filled with delicious vanilla custard – and trust me, it’s heavenly!

Of course, there are plenty of savory versions too: like Pirashki Sosis (with sausage), Pirashki Sibzamini (with potato), Pirashki Salad Olivier (with potato salad), or Pirashki Sabzijat (vegetarian with veggies). And don’t forget the popular Pizza Pirashki – the options are endless! Whether you fill them with chicken, fish, beef, lamb, or veal, or keep it veggie with fresh vegetables or egg, there’s something for everyone.

As you can see, the variety is huge, and Pirashki are perfect for any occasion – whether it’s a party snack, a quick lunch, or something to munch on during movie night. Try them out and let your creativity run wild!

WHERE DO PIRASHKI DOUGH POCKETS COME FROM?

The true origin of dough pockets is actually China! Yes, you heard that right. They were brought to Europe by none other than Marco Polo, specifically to Italy. But it didn’t stop there – in the 13th century, these delicious dough pockets also made their way to Poland, quickly winning over hearts (and stomachs!).

Now, here’s where it gets interesting: Pierogi and Piroschki are both dough delights, but they’re really quite different! While pierogi, vareniki, and pelmeni are your typical dumpling-like pockets, Piroschki are a whole other game. They’re not your classic dumplings – instead, they’re made from a soft, fluffy yeast dough, filled with all kinds of savory or sweet goodness. Piroschki are rarely sweet, except in Persia, and can be baked, fried, or boiled.

In Iran, we call them “Pirashki” and you can find them as Street Food on almost every corner. Fun fact: the oldest Pirashki shop in Tehran, near the Hafez Bridge, has been around for over 60 years!

TIPS FOR PERFECT PIRASHKI

• Your dough is too firm, add water one tablespoon at a time until it’s soft.
• If the dough is too sticky, add flour one tablespoon at a time until it becomes soft and smooth. But be careful not to add too much flour – you don’t want the dough to end up stiff and dry.
• Are you making the dough by hand, knead it for at least 10 minutes, let it rest in a warm spot for 1-2 hours until it doubles in size.
• Make sure your yeast is fresh and active for the fluffiest results!

INGREDIENTS PIRASHKI

INGREDIENTS STARTER DOUGH

1 packet of dry yeast* (7 grams)

1 tbsp sugar

60 ml lukewarm water

PIRASHKI DOUGH INGREDIENTS

150 ml lukewarm milk

75 ml oil

1 egg, room temperature

1 tsp salt

500 g flour*, type 405

INGREDIENTS PIRASHKI FILLING

1 onion

1 tsp turmeric

250 g minced meat

1 tbsp tomato paste

1 green bell pepper

250 g mushrooms

1 bunch parsley, finely chopped

1 lemon, juice

1/2 tsp chili flakes*

1 tsp thyme*

1 tsp paprika powder*

salt, pepper

100 g pizza cheese

INGREDIENTS GRAPE SYRUP MIXTURE

4 tbsp grape syrup*, homemade

40 ml water

20 g sesame seeds*, roasted

PREPARATION PIRASHKI

PREPARATION STARTER DOUGH

Mix the yeast, sugar, and lukewarm water together and let it activate for 10 minutes.

PREPARATION PIRASHKI DOUGH

Meanwhile, gently warm the milk. In a large bowl, combine the lukewarm milk, the starter dough, and all the other ingredients except for the flour, and mix well. Gradually sift in the flour and knead for about 10 minutes until a smooth, soft dough forms. Place the dough in a greased bowl, cover it, and let it rest in a warm place for 1-2 hours, until it doubles in size.

PREPARATION PIRASHKI FILLING

Sauté the onion in a pan with a little oil, add the turmeric. Add the mince and fry until crumbly. Add the tomato purée and fry until fragrant. Dice the peppers, finely chop the mushrooms and parsley and also add, season with the spices and simmer for about 10 minutes. Once the mixture has cooled, add grated pizza cheese to taste. Set aside.

FILLING PIRASHKI

After resting, knead the dough again and divide it. Roll out one part and cut out circles with a glass or mold. Fill each circle with a tablespoon of the filling and fold over. Shape the edges as desired. Either press the sides in firmly with a fork or press them together well by hand. I have artfully folded in the sides, see my video or photos. Cover all the filled dumplings and leave to rest for another 20 minutes.

PREPARATION GRAPE SYRUP MIX

Mix the grape syrup and water well. Toast the sesame seeds in a pan without oil and place in another bowl ready for use

Either roll the filled dumplings in the syrup or coat both sides with a brush. Then decorate with toasted sesame seeds.

Bake the pirashki in the oven at 180° for approx. 30 minutes or deep-fry in oil until golden brown. Or, like me, bake in the Airfryer* at 160° C for 15 minutes until golden brown. Turn halfway through.

Makes approx. 40 small or 20 large yeast dumplings.

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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