🍽️Casserole

Persian-Style Creamy Potato Pizza (Pitza-ye Sib Zamini)

Name: Persian-Style Creamy Potato Pizza (Pitza-ye Sib Zamini)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Casserole
Ingredients: 3 tablespoons butter; 4 potatoes, peeled and very thinly sliced; 1 onion, finely chopped; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped scallions; 2 slices deli meat, finely chopped; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 1/2 cups milk; 1 1/2 cups heavy cream; Salt, to taste; Freshly ground black pepper, to taste

"Indulge in a decadent, crustless reimagining of pizza where silken potato layers meet a rich, cheesy cream sauce for the ultimate Persian comfort food experience."

Prep:20 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

3 tablespoons butter
4 potatoes, peeled and very thinly sliced
1 onion, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped scallions
2 slices deli meat, finely chopped
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 1/2 cups milk
1 1/2 cups heavy cream
Salt, to taste
Freshly ground black pepper, to taste

🌱 Gluten-Free🌱 Nut-Free🌱 Comfort Food⚡ Medium

❤️Health28%

😋Taste92%

🥳Joy95%

👨‍🍳Difficulty35/100

📜 The Story

While traditional Italian pizza became popular in Iran during the mid-20th century, local 'fast food' shops evolved the concept into unique, heavy, and crustless variations like this potato-based version. Often served in cafeterias across Tehran, this dish represents a fusion of French gratin techniques and the Persian love for hearty, aromatic potato and herb pairings.

🧬 Flavor DNA

🍋Sour

1/10

🧂Salty

6/10

🌶️Spicy

2/10

🍯Sweet

2/10

🍄umami

7/10

☕Bitter

1/10

✨ Sensory Profile

"A luxurious contrast of textures featuring tender, buttery potato medallions submerged in a velvety cream reduction, topped with a bubbling, elastic canopy of toasted mozzarella. The aroma is deeply savory, characterized by the sweetness of softened scallions and the sharp, salty punch of aged Parmesan."

Chef's Mastery

💡

The Secret

Use a mandoline to slice the potatoes to exactly 1/8 inch thickness; this ensures they cook through perfectly at the same rate as the cream reduces.

⚠️

Avoid This

Using high-starch russet potatoes which may fall apart; use Yukon Gold potatoes for their waxy texture and ability to hold their shape during the layering process.

❄️

Storage

Store leftovers in an airtight container for up to 3 days; reheat in a 325°F oven rather than a microwave to maintain the structural integrity of the potato layers.

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a medium baking dish with a little butter.

Melt the butter in a wide pan over medium heat. Add the sliced potatoes and sauté briefly for 4–5 minutes, just until they begin to soften. Season lightly with salt and black pepper, then remove from heat.

Arrange a single layer of potatoes over the bottom of the prepared baking dish. Sprinkle with some parsley and a portion of the Parmesan cheese.

Evenly scatter some of the chopped onion, scallions, and deli meat over the potatoes.

Repeat the layering process with the remaining potatoes, herbs, cheese, onion, and deli meat, finishing with a layer of potatoes on top.

In a bowl, whisk together the milk and cream. Slowly pour the mixture over the layers, allowing it to seep evenly between them.

Sprinkle the mozzarella cheese evenly over the top.

Bake uncovered for about 40 minutes, until the dish is bubbling and the top is golden brown. If the cheese browns too quickly, loosely cover with foil for the first 20 minutes, then uncover to finish baking.

Remove from the oven and let rest for 5–10 minutes before slicing. Serve warm.