Tahchin-e Sibzamini o Esfenaj (ته چین سیب‌زمینی و اسفناج) — Persian Golden Potato & Spinach Casserole

• 1000 gYukon Gold potatoes, peeled and cut into 3 cm chunks (Or other all-purpose potatoes)
• 10 gFine salt (For boiling water and seasoning potatoes)
• 30 mlOlive oil (For mashing and baking)
• 30 mlFresh lemon juice (Divided; adds brightness)
• 2 gGround black pepper (About 1 tsp)
• 200 gYellow onion, finely diced (About 1 large onion)
• 12 gGarlic cloves, finely grated or minced (About 4 cloves)
• 3 gGround turmeric (About 1 1/2 tsp)
• 450 gFresh spinach, washed and roughly chopped (Stems included if tender)
• 150 gSalami or ham, cut into 1 cm strips (Choose a mild, not overly smoky variety)
• 200 gMozzarella cheese, shredded (Low-moisture mozzarella melts best)

Instructions

1. 1

   Heat the oven to 200°C (400°F). Bring a large pot of water to a boil, add 10 g salt, then add the potatoes. Boil 15–18 minutes until a knife slides in easily. Drain well, then return potatoes to the hot pot for 2 minutes, shaking to steam off excess moisture.

2. 2

   Mash the hot potatoes until smooth. Mix in 30 ml olive oil, 30 ml lemon juice, and 2 g black pepper. Taste and adjust salt only if needed (the filling and salami add salt). Keep the mash warm and covered so it spreads easily during assembly.

3. 3

   While potatoes cook, heat 30 ml olive oil in a wide skillet over medium heat. Add the onion and sauté 8–10 minutes until soft and lightly golden. Stir in the garlic and cook 30 seconds, then add turmeric and toast 20 seconds to bloom its color and aroma.

4. 4

   Add spinach in batches, stirring until each batch wilts before adding more. Cook 4–6 minutes total until the spinach is tender and most liquid has evaporated. Season with 4 g salt and 1 g black pepper. Spread the mixture on a plate to cool 5 minutes so it does not steam the potato layer.

5. 5

   Grease a 23×33 cm (9×13 in) baking dish with 10 ml olive oil. Spread half of the mashed potatoes into an even layer. Top with all the turmeric spinach, then scatter the salami or ham evenly. Spoon the remaining mashed potatoes over the top and smooth gently to seal the filling.

6. 6

   Sprinkle mozzarella evenly over the surface. Bake at 200°C (400°F) for 20 minutes, then switch to broil/grill on high for 2–4 minutes until the cheese is bubbling with browned spots. Rest 10 minutes before slicing so the layers set. Finish with 15 ml lemon juice at the table.