Persian-Style Meat and Vegetable Noodles (Noodles-e Goosht)

Preheat the oven to 160°C (320°F). Lightly grease a large oven-safe baking dish and set aside.

Bring a large pot of salted water to a boil. Add a small amount of oil and cook the noodles or pasta until just tender. Thin noodles usually take about 4 minutes. Drain well and set aside.

Heat 2 teaspoons of oil in a wide pan over medium heat. Sauté the chopped onion and bell pepper until soft and fully cooked.

Add the minced garlic and cook for about 1 minute until fragrant. Stir in the chopped tomatoes and cook for about 10 minutes, stirring occasionally, until they break down into a thick sauce. Season lightly with salt.

In a separate pan, heat 2 teaspoons of oil over medium heat. Add half of the chopped meat and sauté until lightly browned. Add the remaining meat, mix well, and cook until fully cooked through.

Add the chopped mushrooms to the meat and sauté until they release their moisture and become tender.

In a large bowl or directly in the baking dish, combine the cooked pasta, meat and mushroom mixture, tomato sauce, corn, and chopped olives. Mix gently until evenly distributed.

Transfer to the oven and bake uncovered for 30 minutes on low heat, allowing the flavors to meld. Serve warm.