Pay Goosht (پای گوشت) — Persian Savory Meat & Mushroom Pie

• 240 mlWhole milk (warmed to 38–40°C (100–104°F))
• 12 gGranulated sugar (to activate yeast)
• 7 gActive dry yeast (1 standard packet)
• 360 gAll-purpose flour (plus 15–30 g as needed for dusting)
• 6 gSalt (fine sea salt)
• 45 mlVegetable oil (plus 5 ml to grease bowl and pan)
• 450 gGround beef (80–85% lean (or ground lamb))
• 200 gYellow onion (finely diced)
• 300 gMushrooms (cremini or white; finely chopped)
• 30 gTomato paste (for depth and color)
• 3 gGarlic powder (about 1 teaspoon)
• 2 gGround turmeric (about 1 teaspoon)
• 1 gGround black pepper (about 1/2 teaspoon)
• 30 gFresh parsley (finely chopped (about 1 packed cup leaves))
• 15 mlLemon juice (brightens the filling)
• 60 mlWater (as needed to keep filling moist)
• 150 gMozzarella cheese (shredded, low-moisture preferred)
• 50 gEgg (1 large, beaten (egg wash))
• 2 gNigella seeds (optional, for topping)

Instructions

1. 1

   Activate the yeast: pour the warm milk (38–40°C / 100–104°F) into a bowl, whisk in the sugar, then sprinkle over the active dry yeast. Let stand 8–10 minutes until foamy. If it does not foam, the yeast is inactive or the milk was too hot/cold; start again.

2. 2

   Make the dough: in a large bowl, mix flour and salt. Add the foamy yeast mixture and vegetable oil, then stir until a shaggy dough forms. Knead 8–10 minutes by hand (or 6 minutes with a mixer on low) until smooth and elastic; add 1 tablespoon flour at a time only if very sticky.

3. 3

   First rise: lightly oil a clean bowl with 5 ml oil, place the dough inside, and turn to coat. Cover tightly and let rise in a warm spot (24–27°C / 75–80°F) for 60–75 minutes, until doubled. Meanwhile, prepare the filling so it can cool before assembly.

4. 4

   Cook the filling base: heat 15 ml oil in a wide skillet over medium-high heat. Add diced onion and cook 6–8 minutes until golden at the edges. Add ground meat and cook 6–7 minutes, breaking it up, until no pink remains. Stir in turmeric, black pepper, garlic powder, and salt.

5. 5

   Add mushrooms and concentrate flavor: add chopped mushrooms and cook 8–10 minutes, stirring, until they release liquid and it mostly evaporates. Stir in tomato paste and cook 1–2 minutes to remove raw taste. Add up to 60 ml water if needed for a moist, spoonable filling; cool 15 minutes.

6. 6

   Finish the filling: once warm (not hot), stir in chopped parsley and lemon juice. Taste and adjust salt. Preheat the oven to 190°C (375°F). Grease a 23 cm (9-inch) round pie dish or springform pan with a thin film of oil, including the sides.

7. 7

   Shape and assemble: punch down the risen dough and divide into two pieces: 60% for the base and 40% for the top. Roll the larger piece to a 30 cm (12-inch) circle and line the pan, pressing up the sides. Spread the cooled filling evenly, then sprinkle mozzarella over the top.

8. 8

   Top, seal, and bake: roll the remaining dough to a 25 cm (10-inch) circle, cover the pie, and crimp edges to seal. Cut 3–4 small slits for steam. Brush with beaten egg and sprinkle nigella seeds if using. Bake 30–35 minutes until deep golden; rest 15 minutes before slicing.