Gosh-e fil

Step 1: Whisk the 2 eggs, 2 ⅛ oz plain yogurt, 1 tbsp caster sugar and 2 tbsp melted butter in a bowl. Mix the 10 oz plain flour, ½ tsp baking powder and 1 pinch salt, add to the eggs and knead for 5 minutes into a smooth, soft dough that no longer sticks to your hand.

Step 2: Cover and rest the dough for 30 minutes at room temperature.

Step 3: Divide into 20 pieces and roll each one on a floured worktop into a thin round about 15 cm across, thin enough to see your hand through.

Step 4: Pinch each round together at one point on the edge and twist it gently so the rest fans out like an ear. Keep the shaped ones covered with a cloth.

Step 5: Heat the 4 ¼ cups sunflower oil in a wide pan to 350°F. Fry one or two at a time for 30–40 seconds a side, until pale gold, bubbly and crisp. Common mistake: oil too hot browns them before they crisp, and they turn soft later.

Step 6: Drain on kitchen paper. Mix the 2 ⅛ oz icing sugar and 1 tsp ground cardamom and sift it generously over the pastries while still warm, then scatter with the 1 oz pistachios. Store in an airtight tin for up to 2 days.