Salmon Rastegai

Dissolve the sugar and active dry yeast in warm milk. Let it sit for 10–15 minutes until a frothy cap forms.

Add the salt and olive oil, then gradually fold in the sifted flour. Knead into a soft, elastic dough, cover with a towel, and let rise in a warm spot for 1 hour.

Dice the salmon fillet into small cubes. Finely chop the yellow onion and toss with the fish, seasoning with fish seasoning.

Divide the risen dough into 14 equal portions. Roll each piece out into a round disk.

Spoon the filling into the center of each disk and pinch the edges together, leaving a small opening at the top—the signature shape of a rastegai.

Transfer the pastries to a parchment-lined baking sheet, brush with egg yolk, and let proof for 15 minutes.