Golden Puff Potato Casserole (Pof-e Talaei)

Heat the oil in a pan over medium heat. Add the onion and sauté until soft and lightly golden.

Add the ground meat, garlic powder, and turmeric. Cook while stirring until the meat is fully browned and crumbly.

Stir in the bell pepper and mushrooms. Cook for a few minutes until softened and any excess moisture evaporates.

Add the tomato paste, salt, and pepper. Sauté briefly until well combined and fragrant, then remove from heat.

Mash the boiled potatoes until smooth. Season with salt, pepper, a pinch of garlic powder, and saffron. Mix in the melted butter until creamy.

Preheat the oven to 350°F (180°C). Lightly grease a baking dish and spread half of the potato purée evenly over the bottom.

Spoon the meat mixture evenly over the potato base.

Transfer the remaining potato purée to a piping bag fitted with a star tip and pipe decorative rosettes over the meat layer.

Drizzle lightly with melted butter and bake for 25–30 minutes, until the top is beautifully golden.