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Persian Layered Pie 2

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Persian Layered Pie 2

Persian Layered Pie 2 is a beloved fixture on Persian home tables, especially during intimate family gatherings or casual weekend meals. This pie embodies the essence of homemade comfort with its layers meticulously prepared by hand, reflecting the culinary traditions passed down through generations. Each family has its own version, but the common thread is the generous use of butter and the careful balance of flavors, making it a staple in Persian households.

With a golden, flaky crust encasing a rich filling of cheese and fragrant herbs, this pie is both hearty and satisfying. Each bite unveils a harmonious blend of creamy and aromatic notes, making it an irresistible centerpiece. The buttery layers melt in your mouth, while the herbs provide a fresh counterpoint, creating a dish that is both comforting and deeply flavorful.

Ingredients

  • 10pastry sheets
  • 200 gcheese
  • 100 gbutter
  • herbs — chopped

Method

  1. Begin by bringing 100 g of butter to room temperature. This will make it easier to spread on the pastry sheets. While you wait, grate 200 g of cheese and chop the herbs finely. Allowing the cheese to come to room temperature will help it melt evenly during baking.
  2. Prepare a custard by melting the butter in a small saucepan over low heat. Stir continuously to prevent it from browning. Once melted, remove from heat and let it cool slightly before adding the cheese. Stir until the cheese is fully incorporated and the mixture is smooth and creamy.
  3. Lay out your first pastry sheet on a clean, flat surface. Brush it generously with the butter and cheese mixture, ensuring the edges are well-coated. Repeat this process, layering each sheet on top of the last, until all 10 sheets are used. The layers should feel slightly heavy and moist to the touch.
  4. Preheat your oven to 180°C (350°F). Transfer the layered pastry to a baking dish, ensuring it fits snugly. Bake in the middle rack of the oven until the top is golden brown and the layers have puffed slightly, indicating that the pastry is cooked through.
  5. Once baked, remove the pie from the oven and let it cool for a few minutes. The pie should feel firm to the touch and the aroma of melted cheese and butter should be prominent. This cooling period will help the layers set and make slicing easier.
  6. Finish by sprinkling the chopped herbs over the top of the pie. This will add a fresh, aromatic touch to the dish. Serve warm, allowing the flavors to meld together, and enjoy as part of a shared meal.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

This recipe is from Authentic Persian Cuisine by Yassine Sbiti — the Persian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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