This Potato and Ground Beef Casserole recipe (also known as Poaf Talaei) is one of my family's all time favorite. This is an easy casserole recipe that came from my mom.

Yield: Serves 6

Ingredients

• 350 g extra lean ground beef

• 1 medium onion, finely chopped

• 1 medium bell pepper, chopped

• 3/4 cup water

• 1 cup crushed tomatoes

• 2-3 tablespoons dried barberries (also known as Zereshk, you can find

at any Iranian store)

• 1/3 cup coarsely ground walnuts

• 1 bay leaf

• 4 medium potatoes, cooked, peeled, grated on the small holes of a

box grater

• 5 tablespoons canola oil

• 2 cups milk

• 1 tablespoon dried oregano leaves

• 2 1/2 teaspoons turmeric powder

• salt & pepper to taste

Preparation

Pick over the dried barberries (Zereshk) and remove any stones. Then wash and drain, set aside.
Heat 2 tablespoons canola oil in a pot over medium heat, add chopped onions and sauté until tender, about 5 minutes. Increase heat to medium-high, add ground beef and sauté until no longer pink.

Add 2 teaspoons turmeric powder, crushed tomatoes, chopped bell peppers, water, bay leaf, salt and pepper. Cover the pot and simmer over medium-low heat until all of the liquid is evaporated. Stir occasionally. Add dried barberries (Zereshk) and ground walnuts; cook for 5 more minutes. At the end, discard the bay leaf.

Meanwhile, place the grated potatoes, 1/2 teaspoon turmeric powder, salt and pepper in a large bowl.

Slowly add the milk and mix until smooth. If it is too thick, add more milk and if it's too smooth, add less than 2 cups milk. Taste and add more salt and pepper if needed.

Spoon the ground beef mixture into 8x11 inch casserole dish. Sprinkle with oregano.

Spread the potato mixture on top of the beef mixture. Pour 3 tablespoons canola oil evenly on top.

Place on the middle rack of the oven and broil on low heat until golden brown. Remove from oven and let stand for 5-10 minutes before serving.

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